Chocolate Crepes with Strawberries

About This Recipe

These chocolate crepes are thin, tender and lightly sweet, filled with strawberries and whipped topping. The perfect Valentine's Day breakfast or dessert!

Ingredients

• 1 cup all purpose flour
• 2 tbsp unsweetened dutch cocoa powder
• 1 tablespoon powdered sugar
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 large egg
• 1 teaspoon oil
• cooking spray (I like ghee spray oil for that buttery taste)
• 24 medium strawberries (sliced (2 in each crepe) plus more for topping)
• 1 1/2 cups whipped cream (aerosol or tru-whip light)
• 3/4 cup sugar-free chocolate syrup (such as Torani, for serving)

Instructions

1. Blend flour, milk, cocoa powder, powdered sugar, eggs, egg whites and oil in a blender until smooth.
2. Heat a 10-inch shallow non-stick skillet over medium-low heat. Once hot, lightly coat the skillet with cooking spray.
3. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
4. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining oil and crepe mixture.
5. To serve, spoon 2 tablespoons whipped cream into the center of each crepe.
6. Top with strawberries and fold each edge of crepe over filling, or roll.
7. Sprinkle lightly with powdered sugar and top each with 1 tablespoon chocolate syrup. Serve warm.
8. Batter can be refrigerated for up to 2 days.