Strawberries & Cream Filled Chocolate Crepes

This was my first time ever making crepes.  I have to admit, I was a little nervous.  Crepes were a bit intimidating to me!  They're so thin and delicate.  But this recipe that I made was surprising fast and easy as well as husband-approved!  I see many more crepe recipes in my future.  There are just so many different thing you can do with them.

These particular ones would make a great dessert (or fancy breakfast... *cough, cough*.. yes, I did have about 5 of them this morning) for your special someone on Valentine's Day!

Strawberries & Cream Filled Chocolate Crepes
recipe adapted from Gina's Skinny Recipes

• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tbsp powdered sugar
• 1 1/2 cup milk
• 2 large egg whites
• 1 large (whole) egg
• 1 tsp vegetable oil
• butter flavored cooking spray
• 1 bag of frozen strawberries (I used frozen because strawberries are not in season right now, so it's much cheaper.. otherwise I would use fresh)
• whipped topping
• chocolate syrup, for serving

Put flour, cocoa powder, powdered sugar, milk, eggs, and oil in a bowl and whisk until they're smooth and there are no lumps left.  Then heat a nonstick pan on medium-low heat (I used a 9 1/2 in. pan).  When hot, spray the bottom of the pan with the butter flavored cooking spray.  Pour about 1/4 cup of crepe mixture into the pan and swirl pan slightly to make crepe thin and smooth and so it covers the bottom of the pan completely.  Cook for about 1 minute or until the bottom of  the crepe is light golden brown.  Flip and cook the other side about 30 seconds to 1 minute or until light golden brown.  These do not take very long at all to cook, so pay attention!  Also, your first one may not turn out the best - don't worry, the rest of them will turn out great.  :)  Repeat with the rest of crepe mixture, spraying the bottom of the pan before you make each crepe.

When you're ready to serve, spoon roughly 2 tbsp of the whipped topping into the center of each crepe and then put some strawberries on top of that... however many your heart desires!  Then fold both edges of the crepe over the filling.  Gently flip over so the seam side is down.  Sprinkle lightly with powdered sugar and drizzle with chocolate syrup.  They are absolutely wonderful when served warm, but they're also good when they're not so warm (they tend to get cold fast).  ENJOY!

The great thing about these?  You can make the batter ahead of time, and just stick it in the fridge!  The batter can be refrigerated for up to 2 days.  Nifty!