Batter can be refrigerated for up to 2 days.

1 cup all purpose flour 2 tbsp unsweetened dutch cocoa powder 1 tbsp powdered sugar 1 1/2 cups 1% milk 2 large egg whites 1 whole egg 1 tsp oil butter flavored spray 24 strawberries, sliced (2 in each crepe) fat free cool whip chocolate syrup to serve

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 light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture. To serve, spoon 2 tbsp 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 with 1 tbsp chocolate syrup on each. Serve warm.