Chocolate Crepes with Strawberries
Indulge your sweet tooth with these delightful chocolate crepes, generously stuffed with fresh strawberries and rich cream. They make an ideal breakfast or dessert for Valentine’s Day! Plus, you can prepare the batter in advance and store any leftovers in the fridge for later use.
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Ingredients
- 1 cup all purpose flour
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- butter flavored spray
- 24 medium strawberries
- 1 1/2 cups fat free cool whip
- 3/4 cup chocolate syrup to serve
- 2 tbsp unsweetened dutch cocoa powder
- 1 tbsp powdered sugar
- 1 1/2 cups 1% milk
Instructions
- 1
In a blender, combine flour, milk, cocoa powder, powdered sugar, eggs, and oil. Blend until the mixture is completely smooth.
- 2
Preheat a large nonstick skillet over medium-low heat. Once heated, lightly spray the bottom with a butter-flavored cooking spray to create a nonstick surface.
- 3
Pour 1/4 cup of the crepe batter into the skillet, gently tilting the pan to spread the batter evenly and create a thin layer. Cook for 1 to 2 minutes, or until the underside turns a light golden brown.
- 4
Carefully flip the crepe and cook for an additional 30 seconds to 1 minute, or until it achieves a light golden hue. Continue this process with the remaining butter-flavored spray and batter.
- 5
For serving, place 2 tablespoons of whipped cream in the center of each crepe.
- 6
Add sliced strawberries on top and fold the edges of the crepe over the filling.
- 7
Dust each crepe with a light coating of powdered sugar and drizzle 1 tablespoon of chocolate syrup on top. Serve immediately while warm.
- 8
The batter can be stored in the refrigerator for up to 2 days.