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Serves 5 / A sophisticated, yet easy, dessert recipe that is sure to impress guests.
1 cup unbleached all-purpose flour
2 tablespoons cocoa powder*
1 egg
1 egg yolk
1 1/4 cups skim milk
1 tablespoon olive oil, plus extra for cooking
Filling
3 cups fresh strawberries, thinly sliced
2 tablespoons sugar
2 tablespoons freshly squeezed lemon juice
Powdered sugar, to dust
1. For batter, sift flour and cocoa powder into large bowl and make a well in center. Whisk together remaining ingredients. Pour mixture into flour. Separately, whisk until smooth. Chill for 30 minutes.
2. Meanwhile, place strawberries in saucepan with sugar and lemon juice. Sauté several minutes, until sugar is melted and fruit is tender.
3. Heat nonstick sauté pan brushed with oil. Pour in a little batter and tip pan so that batter covers the base. Cook over medium heat 1-2 minutes, until mixture starts to bubble, then flip crepe over with spatula and cook other side. Tip cooked crepe onto waxed paper. Freeze leftover crepes up to three months.
4. Serve crepes filled with strawberry filling, dusted lightly with powdered sugar.
*Star ingredient: Cocoa powder has a strong chocolate flavor, so only a small amount is needed to give a good chocolate taste to a recipe.
Adapted from Diabetes Cookbook (DK Publishing) by American Diabetes Association.
PER SERVING: Calories 221,Fat 6,Perfat 23,Cholesterol 86,Carbo 36,Protein 7,Fiber N/A,Sodium N/A