These gorgeous crepes make a wonderful breakfast or dessert for Valentine's Day, and they're only 135 calories each!
Course: Breakfast
Cuisine: French
Servings: 12crepes
Ingredients
2c.all-purpose flour
4T.unsweetened Dutch cocoa powder
2T.confectioner's sugar
3c.1% milk
4lg.egg whites
2wholeeggs
1tsp.vanilla extract
2tsp.vegetable oil
24strawberriessliced (2 in each crepe)
Fat -free whipped topping
chocolate syrupfor drizzling
confectioner's sugarfor dusting
Instructions
Combine flour, cocoa powder, confectioners' sugar, milk, eggs, vanilla, and oil in a blender until smooth.
Heat a nonstick crepe pan or skillet over medium heat. When hot, spray with buttered flavored spray to coat the bottom of the pan.
Pour 1/4 cup crepe mixture into the pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until the bottom of the 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 the center of each crepe. Top with strawberries and fold each edge of crepe over the filling. Sprinkle lightly with powdered sugar and drizzle with 1 tablespoon chocolate syrup on each. Serve warm.
Notes
Cook's Note: Batter can be refrigerated for up to 2 days.