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Chocolate Crepes with Strawberries

5 from 3 votes

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

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 6 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Equipment

10-inch shallow non-stick skillet

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

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. Once hot, lightly coat the skillet with cooking spray.
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 oil and crepe mixture.
To serve, spoon 2 tablespoons whipped cream into the center of each crepe.
Top with strawberries and fold each edge of crepe over filling, or roll.
Sprinkle lightly with powdered sugar and top each with 1 tablespoon chocolate syrup. Serve warm.
Batter can be refrigerated for up to 2 days.

Nutrition

Serving: 2crepes, Calories: 213.5kcal, Carbohydrates: 35.5g, Protein: 8.5g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 177.5mg, Fiber: 1g, Sugar: 13.5g

- WW Points: 5

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