Ingredients
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6 tbsp all-purpose flour
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2 tbsp unsweetened cocoa powder
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1 tbsp sugar
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1 pinch of salt
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1/2 cup skim milk
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1 large egg
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1 tsp canola oil
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2 cups sliced strawberries
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1 tbsp powdered sugar
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4 whole strawberries for garnish
Steps
1
In food processor or blender, combine all ingredients except strawberries and blend until smooth. Transfer to a bowl and refrigerate for 1 hour. Heat an 8-inch non-stick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium low.
2
Brush pan with small amount of oil, as needed, to prevent sticking. Pour 1/8 cup of batter onto skillet and swirl to form a 4-inch circle. Cook 40 to 60 seconds until top of crepe has a dull surface. Flip and cook for 20 to 30 seconds until crepe is firm. Remove to a plate. Repeat with remaining crepes. If making a day ahead, stack crepes between waxed paper squares and refrigerate.
3
To serve: place a crepe on a dessert plate. Spread 1/4 cup of sliced strawberries across the middle. Roll up and place seam side down on plate. Dust with powdered sugar and garnish with half of a strawberry, sliced and fanned. Repeat with remaining crepes.
