Blend flour, cocoa powder, confectioners' sugar, milk, eggs, vanilla and oil until smooth in the blender.
Heat a nonstick crepe pan or skillet over medium heat. 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 tablespoons whipped topping 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.
Cook's Note: Batter can be refrigerated for up to 2 days.