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Lighten up your chocolate crepes with fresh fruit and Swerve sweetener. Recipe at

Less Sugar Chocolate Crepes with Rainbow Fruit

  • Author: Deanna Segrave-Daly
  • Yield: 15-16 crepes 1x


Lighten up your chocolate crepes with fresh fruit and Swerve sweetener.



For the crepes:

  • 1 1/3 cup reduced-fat milk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/3 cup Swerve, Confectioners
  • 3 tablespoons cocoa powder
  • Dash of salt

For the whipped cream

  • 1 cup heavy cream
  • 2 tablespoons Swerve, Confectioners

For the fruit:

  • 4 cups of an assortment of fruit colors such as raspberries, sliced strawberries, chopped mango, clementine sections, banana slices, chopped kiwifruit, sliced green grapes, blueberries, sliced purple grapes
  • 1/4 cup of Swerve, Confectioners for dusting
  • Fresh mint leaves


  1. In a mixing bowl, whisk together milk, eggs, butter and vanilla extract.
  2. In a separate bowl, whisk together flours, 1/3 cup Swerve, Confectioners, cocoa powder and salt. Add dry ingredients to wet and whisk until just incorporated.
  3. Using a skillet with a 6- or  7-inch diameter, coat with cooking spray and heat over medium heat.
  4. Pour a scant 1/4 cup of batter in middle of pan. Grab handle and swirl around until batter coats entire pan (crepe will be thin.) Cook about 1 minute and then flip. Coat about other minute or until cooked through. Repeat with remaining batter.
  5. For whipped cream, add heavy cream and 2 tablespoons Swerve, Confectioners to a bowl for mixer stand. Whisk on high until stiff peaks form.
  6. To serve, fold one or two crepes into triangles and place on plate. Dust with remaining Swerve Confectioners (about 3/4 teaspoon per crepe.) Serve with assorted fruit, whipped cream and mint leaves.