I could eat crepes everyday! These are our favorites.
CREPES:
- 1 egg, beaten
- 1/4 cup skim milk
- 1/3 cup water
- 1 tablespoon vegetable oil
- 2/3 cup all-purpose flour
- 1/4 teaspoon white sugar
- 1 pinch salt
FILLING:
- 1/2 cup semisweet chocolate chips
- 1 cup sliced fresh strawberries
- 3/4 cup frozen whipped topping, thawed
- top with crushed hazelnuts, if desired
In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth. Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter. In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat. To assemble, spread or drizzle liberally some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate, finally crushed hazelnuts.
Repeat with remaining crepes.
