In a medium bowl whisk together 1/4 cup plain/all purpose flour, 2 tablespoons unsweetened cocoa powder, and 1 tablespoon natural sweetener or sugar of choice until combined. Add 1/3 cup liquid egg whites and 2/3 cup unsweetened almond milk and whisk until the batter is smooth and free of lumps; add a little more almond milk if needed so the batter is thin and pourable.

Prepare the chocolate cream filling: in a separate bowl stir together 1 cup low-fat Greek yogurt, 2 tablespoons unsweetened cocoa powder, and 1 tablespoon natural sweetener or sugar of choice until smooth. Set aside.

Prepare the chocolate sauce: in another small bowl whisk 1 tablespoon unsweetened cocoa powder, 1/2 tablespoon natural sweetener or sugar of choice, and 4 tablespoons warm water until fully combined and pourable. Set aside.

Heat a nonstick skillet or crepe pan over medium heat and keep it hot but not smoking.

Pour about 1/4 of the batter into the center of the pan and immediately lift and tilt or swirl the pan so the batter spreads into a thin, even crepe. (Using 1/4 of the batter will make four crepes; repeat the same amount for each crepe.)

Cook the crepe until the surface looks set and the top is no longer glossy and the underside is slightly darker (about 1–2 minutes), then carefully flip and cook the second side until set (about 20–40 seconds). Transfer the cooked crepe to a plate.

Repeat steps 5–6 with the remaining batter, stacking the finished crepes on the plate.

To assemble, divide the chocolate cream filling evenly among the crepes (about one-quarter of the filling per crepe). Spoon the filling onto each crepe, fold or roll the crepe to enclose the filling, and place on a serving plate.

Top each filled crepe with the 1/2 cup fresh raspberries (divide evenly), drizzle with the prepared chocolate sauce, and dust lightly with unsweetened cocoa powder if desired. Serve immediately.