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

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 24 strawberries, sliced (2 in each crepe)

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.