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 golden brown. Flip; cook 30 seconds to 1 minute or until
golden brown. Repeat with remaining buttered flavored spray and
crepe mixture.
To serve, spoon 2 T 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 1 T chocolate syrup on each.
Serve warm
Batter can be refrigerated for up to 2 days.
Originally Submitted
11/27/2011
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