Ingredients
1cupall purpose flour
2tbspdutch cocoa powder,unsweetened
1tbsppowdered sugar
1½cupsmilk,1%
2egg whites,large
1egg,whole
1tspoil
butter flavored spray
24strawberries,medium, sliced 2 in each crepe
1½cupscool whip,fat free
¾cupchocolate syrup,to serve
Preparation
Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender.
Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan.
Pour ¼ 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.
Flip; cook for 30 seconds to 1 minute or until light golden brown. Repeat with remaining butter flavored spray and crepe mixture.
To serve, spoon 2 tablespoon whipped cream into center of each crepe.
Top with strawberries and fold each edge of crepe over filling.
Sprinkle lightly with powdered sugar and top with 1 tablespoon chocolate syrup on each. Serve warm.
Batter can be refrigerated for up to 2 days.
