Chocolate Strawberry Crepes + A Giveaway
But that’s not true. I know that one of the hardest things to do is to lose weight and stay healthy while still feeling like you can indulge a little bit.
And now, the second best part of this blog post. To celebrate the New Year we are having a giveaway!
Several other bloggers and myself are teaming up to make sure that the New Year starts out with a bang. Every participating blogger is giving away a different gift. On our site, we are giving away a $25 Amazon Gift Card. You can use it to buy some of the items for your kitchen that Santa didn’t buy you.
We just bought this Pyrex dish set. Or you can purchase this microplane zester. I can’t live without mine. One of the items that we make over and over again are baked mini doughnuts. We used ours so much, it’s time to purchase another pan. I also love this beginning cake decorating set. I use it all the time and the bag has held up well. I also love the India Tree Natural Vegetable Food Dyes and use them all the time in place of traditional food dyes.
To enter the contest, CLICK HERE NOW!!
Chocolate Strawberry Crepes
Adapted from Skinnytaste
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 tsp canola oil
1 1/2 cups strawberry Greek yogurt (I used Chobani)
Fresh cut strawberries if desired
Preheat griddle pan on medium low. While the pan is heating, prepare the crepe mixture.
In a blender, place the flour, cocoa powder, sugar, milk, eggs and oil. Blend until mixture becomes smooth.
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.
Repeat until all crepes have been made.
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.
Note: Batter can be refrigerated for up to two days.