• This delicious meal will leave the kids stumped. It tastes so good they won't know it's good for them!

Ingredients

  • For Crepes:
  • 1 cup white whole wheat flour (can also use unbleached all purpose flour)
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp powdered sugar or powdered honey
  • 1 1/2 cups lowfat milk
  • 2 egg whites
  • 1 egg
  • 1 tsp canola oil
  • For Filling:
  • 1 1/2 cups strawberry Greek yogurt (I used Chobani)
  • Fresh cut strawberries if desired
  • Whipped coconut milk cream, Truwhip, or Cool Whip for topping
  • Chocolate syrup
5 (Rated by 6 moms)
PREP TIME 10 Min READY IN 25 Min
COOK TIME 15 Min SERVINGS 8
MEAL/COURSE Breakfast
COOKING METHOD Stove-Top

Preparation

  1. Preheat griddle pan on medium low. While the pan is heating, prepare the crepe mixture.
  2. In a blender, place the flour, cocoa powder, sugar, milk, eggs and oil. Blend until mixture becomes smooth.
  3. Spray hot griddle, than pour approximately 1/4 cup of mixture onto the heated griddle pan. Swirl the pan slightly to allow crepe mixture to become smooth and thin. Cook for approximately one to two minutes until crepe becomes golden brown on the bottom. With a spatula, flip the crepe over and cook for an additional thirty seconds. Remove from heat and keep in a warm oven.
  4. Repeat until all crepes have been made.
  5. To serve the crepes: Down the center of one crepe, place one to two tablespoons of Greek yogurt. Top with several fresh cut strawberries if desired. Fold each crepe over filling. Top with drizzle of chocolate sauce, Greek yogurt, fresh strawberries, and coconut milk whipped cream if desired.
  6. Note: Batter can be refrigerated for up to two days.
  7. Adapted from Skinnytaste

Rating

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