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Chocolate Crepes with Strawberries and Vanilla Cream Filling
Nutrition Information
  • Serves: 12 crepes
  • Serving Size: 1 crepe
  • Calories: 160,
  • Fat: 3.5 g,
  • Carbohydrates: 23 g,
  • Sodium: 140 mg,
  • Fiber: 1 g,
  • Protein: 8 g,
  • Cholesterol: 35 mg
Type: Dessert
Cuisine: French
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 cups skim or 1% milk
  • 2 eggs
  • 3 tablespoons unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 2 ½ tablespoons sugar
  • ½ teaspoon salt
  • 2 cups plain non-fat Greek yogurt
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, sliced
  • 1 cup chocolate chips, melted (optional)
  • Whipped Cream (optional)
Instructions
  1. In a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Alternatively, combine wet ingredients in a large bowl and dry ingredients in a medium-sized bowl. Vigorously whisk dry ingredients into wet ingredients until smooth. Set batter aside to rest and prepare the filling.
  2. In a bowl, combine Greek yogurt, brown sugar, and vanilla extract. Stir until well combined and sugar crystals have dissolved. Set aside.
  3. Heat a crepe pan or a non-stick frying pan over medium heat. Very lightly grease pan with cooking spray. Pour ⅓ cup batter into center. Lift the pan at a slight angle and tilt the pan to spread the batter to the edges. Return pan to heat and cook until crepe is golden underneath, about 1 minute. Using a spatula, flip crepe over and cook for 30 seconds more. Transfer to plate and repeat with the remaining batter to make about 12 crepes. (Helpful tip: If using a non-stick pan, you may not need to grease pan for each crepe).
  4. To assemble, lay crepe flat and spoon about 2 tablespoons filling into center. Top with sliced strawberries and fold crepe into triangle or roll burrito-style. Top with additional strawberries, melted chocolate, and whipped cream if desired.
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