Strawberry-Stuffed Chocolate Recipe

Name: Strawberry-Stuffed Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 14 servings, 1 filled crêpe (91 g) each
Ingredients: 3 eggs; 1-1/2 cups milk; 2 Tbsp. oil; 1 cup flour; 3 oz. Baker's Semi-Sweet Chocolate, melted; 1 cup Philadelphia Cream Cheese Product; 3 Tbsp. icing sugar; 1 cup thawed Cool Whip Whipped Topping; 2 cups strawberries, sliced

Ingredients

3 eggs
1-1/2 cups milk
2 Tbsp. oil
1 cup flour
3 oz. Baker's Semi-Sweet Chocolate, melted
1 cup Philadelphia Cream Cheese Product
3 Tbsp. icing sugar
1 cup thawed Cool Whip Whipped Topping
2 cups strawberries, sliced

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 14 servings, 1 filled crêpe (91 g) each

Instructions

1. Blend eggs, milk and oil in blender until smooth. Add flour and melted chocolate; blend well. Pour into bowl. Refrigerate 30 min.
2. Spray small skillet with cooking spray. Heat on medium heat. Pour 3 Tbsp. batter into skillet; tilt skillet to evenly coat bottom of skillet with batter. Cook 1 min. or until bottom of crêpe is golden brown. Loosen edge of crêpe with rubber spatula, then invert skillet onto paper towel to remove crêpe.
3. Repeat with remaining batter to make 13 additional crêpes. Stack crêpes between sheets of waxed paper until ready to serve.
4. Mix cream cheese product and sugar in medium bowl until blended. Gently stir in Cool Whip.
5. Spread cream cheese mixture onto crêpes, adding about 2 Tbsp. cream cheese mixture to each; top with strawberries. Fold each crêpe in half, then fold in half again to serve.

Breakfast & Brunch Desserts