Prep Time: 10 minutes
Cooking Time: 30 minutes
1. In a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Alternatively, combine wet ingredients in a large bowl and dry ingredients in a medium-sized bowl. Vigorously whisk dry ingredients into wet ingredients until smooth. Set batter aside to rest and prepare the filling.
2. In a bowl, combine Greek yogurt, brown sugar, and vanilla extract. Stir until well combined and sugar crystals have dissolved. Set aside.
3. Heat a crepe pan or a non-stick frying pan over medium heat. Very lightly grease pan with cooking spray. Pour 1/3 cup batter into center. Lift the pan at a slight angle and tilt the pan to spread the batter to the edges. Return pan to heat and cook until crepe is golden underneath, about 1 minute. Using a spatula, flip crepe over and cook for 30 seconds more. Transfer to plate and repeat with the remaining batter to make about 12 crepes. (Helpful tip: If using a non-stick pan, you may not need to grease pan for each crepe).
4. To assemble, lay crepe flat and spoon about 2 tablespoons filling into center. Top with sliced strawberries and fold crepe into triangle or roll burrito-style. Top with additional strawberries, melted chocolate, and whipped cream if desired.
Nutrition FactsServing Size: 1 crepe
Fat: 3.5 g
Carbohydrates: 23 g
Sodium: 140 mg
Fiber: 1 g
Protein: 8 g
Cholesterol: 35 mg