PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:12 SERVINGS
COURSE:Breakfast, Brunch, Dessert
CUISINE:American
Satisfy your chocolate craving with these delicious, easy to make crepes filled with strawberries and cream. The perfect Valentine”s Day breakfast or dessert! You can make the batter ahead of time and refrigerate what you don’t use.
INGREDIENTS
1 cup all purpose flour
2 tbsp unsweetened dutch cocoa powder
1 tbsp powdered sugar
1 1/2 cups 1% milk
2 large egg whites
1 whole egg
1 tsp oil
butter flavored spray
24 medium strawberries, sliced (2 in each crepe)
1 1/2 cups fat free cool whip
3/4 cup chocolate syrup to serve
INSTRUCTIONS
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 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.
Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.
To serve, spoon 2 tbsp 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 tbsp chocolate syrup on each. Serve warm.
Batter can be refrigerated for up to 2 days.
Serving: 1crepe, Calories: 139.5kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 17mg, Sodium: 36.5mg, Fiber: 1g, Sugar: 13.5gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:3