Description

These Chocolate Crepes with Strawberries are irresistible with their rich flavor and easy preparation. Perfect for a quick dessert, they combine the goodness of strawberries with whipped cream, making them a delightful treat for any occasion.

Ingredients

Scale

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

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Instructions

Blend flour, milk, cocoa powder, powdered sugar, eggs, egg whites, and oil in a blender until smooth.
Heat a 10-inch shallow non-stick skillet over medium-low heat. Lightly coat the skillet with cooking spray once hot.
Pour 1/4 cup of the crepe mixture into the pan, swirling slightly to make the crepe thin and smooth. Cook for 1 to 2 minutes until the bottom is light golden brown.
Flip the crepe and cook for another 30 seconds to 1 minute until it is also light golden brown. Repeat this process with the remaining oil and crepe mixture.
To serve, place 2 tablespoons of whipped cream in the center of each crepe.
Top with sliced strawberries and either fold each edge of the crepe over the filling or roll them up.
Lightly sprinkle with powdered sugar and drizzle 1 tablespoon of chocolate syrup on top. Serve warm.
You can refrigerate the batter for up to 2 days.

Notes

For best results, ensure the skillet is well-coated before pouring in the crepe mixture.
Strawberries can be substituted with other fruits like bananas or raspberries for variation.
Add a dash of vanilla extract for extra flavor in the crepe batter.

Nutrition

Serving Size: 1 crepe
Calories: 295
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg