Chocolate Crepes with Kiwi By Dapur Sinolin

TOTAL TIME: 45 minutes

PREP TIME: 10 minutes

COOK TIME: 35 minutes

Satisfy your chocolate desires with these delicious and easily made crepes, filled with kiwi and cream. Breakfast or a perfect meal! You can make the dough first and cool what you don’t use.

INGREDIENTS:

• 1 tsp Sinolin oil
• 1 cup of multipurpose wheat flour
• 2 tablespoons of unsweetened Dutch cocoa powder
• 1 tablespoon of powdered sugar
• 1 1/2 cup 1% milk
• 2 large egg whites
• 1 whole egg
• 24 strawberries are being sliced ​​(2 in each crepe)
• 1 1/2 cups of fat-free cold whip
• 3/4 cup of chocolate syrup to serve

DIRECTION:

1. Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in a blender.
2. Heat a large nonstick pan on medium-low heat. When hot, spray with a buttered flavor spray to coat the bottom of the pan.
3. Pour 1/4 cup of crepe mixture into the pan, stir the pan slightly to make a thin, smooth crepe. Cook for 1 to 2 minutes or until the bottom of the crepe is golden brown.
4. Flip; cook 30 seconds to 1 minute or until golden brown. Repeat with the remaining butter spray and crepe mixture.
5. To serve it, spoon 2 tablespoons of whipped cream to the middle of each crepe.
6. Top with kiwi and fold each edge of the crepe over the filling.
7. Sprinkle a little with refined sugar and add 1 tablespoon of chocolate syrup. Serve warm.
8. The dough can be cooled for up to 2 days.