As promised, today I bring to you another delicious low-cal recipe from skinnytaste.com. I have to tell you, my family LOVED these. Every last member. That doesn't always happen in this family of nine, as you can imagine.
Crepes used to scare me. Once I figured out the right size frying pan (no, I do not have an official crepe pan), life became so much easier. Find yourself a small frying pan, spray it with some butter-flavored non-stick spray and start making some crepes!
I will say that I used regular cool-whip for my family's crepes and the low-fat stuff for my own. I also put more on my family's than I did mine. I have learned to pick my battles and how to get compliments! ;) Making it according to the recipe costs you only 139 calories! Another note, I used frozen strawberries as "fresh" aren't so fresh this time of year.
So, without further ado:
Chocolate Strawberry Crepes (with thanks to skinnytaste.com)
serving size: 1 crepe
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.