Chocolate Crepes with Strawberries

Satisfy your chocolate craving with these delicious crepes filled with strawberries and cream. So easy to make and they make a gorgeous breakfast or dessert for Valentine's Day! You can make the batter ahead of time and refrigerate what you don't use.



Chocolate Crepes with Strawberries
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 crepe • Old Points: 2 pts • Points+: 3 pts
Calories: 139.3 • Fat: 1.5 g • Carbs: 24 g • Fiber: 0.9 g • Sugars: 13.5 g • Protein: 3.7 g

• 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
  

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.