Chocolate Crepes with Strawberries and Vanilla Cream Filling

Breakfast

Prep time: 10 mins

Total time: 30 mins

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.
In a bowl, combine Greek yogurt, brown sugar, and vanilla extract. Stir until well combined and sugar crystals have dissolved. Set aside.
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).
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.