Chocolate Crepes with Strawberry Filling Recipe
Diabetic Friendly Recipe
Wrap succulent strawberries in chocolate crepes with strawberry filling for a sweet and nutritious fruit filled dessert.
1 cup unbleached all-purpose flour
2 tablespoons cocoa powder*
1 egg yolk
1-1/4 cups 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
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. Saute several minutes, until sugar is melted and fruit is tender.
Heat nonstick saute pan brushed with oil. Pour in a little batter and tip pan so that batter covers the base. Cook over medium heat one to two 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.
*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.
- If desired, add some frozen vanilla yogurt with the filling. This makes it more of a dessert than a breakfast.
- Add a sprig of mint as a garnish, if desired.
Recipe makes 5 servings Chocolate Crepes.
Diabetic Exchange per serving: 1/2 bread, 1/2 fat