Skinny Strawberries And Cream Chocolate Crepes

• 1/4 cups Oats, Ground Into Flour
• 1/3 cups Liquid Egg Whites
• 2 Tablespoons Milk, Dairy Or Non-dairy
• 1 Tablespoon Unsweetened Applesauce
• 1 teaspoon Unsweetened Cocoa Powder
• 1/8 teaspoons Baking Powder
• 1 dash Stevia To Taste
• 1 dash Salt
• 2 Tablespoons Reduced Fat Cream Cheese
• 2 Tablespoons Non-Fat Greek Yogurt
• 1 Tablespoon Maple Syrup
• 1 teaspoon Almond Or Regular Milk
• 1 cup Strawberries, Sliced

1. 1. In a blender, combine oat flour, egg whites, milk, applesauce, cocoa powder, baking powder, stevia and salt. Blend until smooth.
2. 2. Preheat a small saute pan over medium heat and grease with non-stick spray. Once heated, pour a little less than 1/4 cup of the batter into the pan. Swirl around the pan to ensure crepe batter is evenly distributed. Let it cook until set; small bubbles will appear in the center to let you know it's set. Using a spatula, flip it carefully. Let it cook for an additional 30 seconds to finish cooking. Move crepe to a small plate. Repeat with remaining batter. You should get 4 crepes.
3. 3. In a blender, add cream cheese, Greek yogurt, maple and milk. Puree until smooth.
4. 4. To assemble, evenly distribute strawberries between the four crepes. Fold them over then drizzle with cheesecake sauce.

ubc, egg whites, milk, unsweetened applesauce, cocoa, baking powder, salt, cream cheese, nonfat, maple syrup, milk, strawberries

Taken from tastykitchen.com/recipes/breakfastbrunch/skinny-strawberries-and-cream-chocolate-crepes/ (may not work)