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Chocolate Crepes With Strawberry Filling

Servings 5 people
Calories 221kcal

Ingredients

  • 1 cup unbleached, all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cup skim milk
  • 1 tablespoon olive oil, plus extra for cooking
  • 3 cups fresh strawberries, thinly sliced
  • 2 tablespoons sugar
  • 2 tablespoons freshly squeezed lemon juice
  • powdered sugar, to dust

Instructions

  • For batter, sift flour and cocoa powder into large bowl and make a well in center. Whisk together remaining ingredients. Pour mixture into flour. Separately, whisk until smooth. Chill for 30 minutes.
  • Meanwhile, place strawberries in saucepan with sugar and lemon juice. Sauté several minutes, until sugar is melted and fruit is tender.
  • Heat nonstick sauté pan brushed with oil. Pour in a little batter and tip pan so that batter covers the base. Cook over medium heat 1-2 minutes, until mixture starts to bubble, then flip crepe over with spatula and cook other side. Tip cooked crepe onto waxed paper. Freeze leftover crepes up to three months.
  • Serve crepes filled with strawberry filling, dusted lightly with powdered sugar.

Notes

[ultimate-nutrition-label id="" align=""]
*Star ingredient: Cocoa powder has a strong chocolate flavor, so only a small amount is needed to give a good chocolate taste to a recipe.
Adapted from Diabetes Cookbook (DK Publishing) by American Diabetes Association.
PER SERVING: Calories 221,Fat 6,Perfat 23,Cholesterol 86,Carbo 36,Protein 7,Fiber N/A,Sodium N/A

Nutrition

Calories: 221kcal