Servings: 12
Chocolate Crepes With Fresh Strawberries And Blueberries
-
1
cup
flour + 2 tbsp
-
2
tbsp
unsweened cocoa powder
-
1 1/2
cups
milk
-
2
eggs
-
2
tbsp
melted butter
-
pinch of salt
-
additional butter for greasing the skillet
-
24
strawberries sliced
— , 2 for each crepe
-
powder sugar
— (2-3 tbsp for sprinkling the crepes)
-
chocolate syrup
— (1/2 - 3/4 cup)
-
To make the batter put flour, cocoa powder, milk, eggs, butter and salt in a blender and blend until smooth. If you are not using a blender, beat eggs in a large bowl, add milk and butter, then gradually add flour, cocoa powder and salt.
-
Heat a skillet (8-10 inch) on medium to low heat. When hot spray with butter spray or add a small dab of butter and spread it. Add about 3-4 tbsp of batter to the center of the skillet and quickly spread it to coat the bottom evenly. When top starts to look dry, using a spatula turn crepe and let it cook for 30 more seconds to 1 minute. Repeat process with the remaining batter, greasing the skillet between each one. Don't stack crepes on top of each other, because they'll turn soggy.
-
To serve - butter crepes, while still warm, sprinkle with powder sugar and add sliced strawberries and fold the crepe. Top with more powder sugar and warm chocolate syrup.
Course:
Breakfast
Cuisine:
French
Nutrition Information
Calories: 93, Fat: 3g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 41mg, Potassium: 111mg, Carbohydrates: 11g, Fiber: 1g, Sugar: 2g, Protein: 3g, Vitamin A: 150%, Vitamin C: 14.1%, Calcium: 45%, Iron: 0.8%