Here's a lovely dish to whip up for your Valentine. Or your kids!
~ Container of frozen strawberries
in light syrup
~ Water 2 tsp.
~ Cornstarch 1 tbsp.
~ 3/4 cup All-purpose flour
~ 1/4 cup cocoa, sifted if lumpy
~ 2 Tbsp. Granulated sugar
~ 1/2 tsp. Salt
~ 3 Large eggs
~ 1 1/4 cups Skim milk
~ 1 Tbsp. Canola oil
Topping: Heat strawberries with syrup in small saucepan on medium for 5 to 10 minutes, stirring occasionally, until heated through.
Stir water into cornstarch in small cup. Add to strawberries. Heat and stir until boiling and thickened. Remove from heat. Cover to keep warm.
Chocolate Crepes: Meanwhile, measure first 4 ingredients into medium bowl. Stir. Make a well in centre.
Whisk remaining 3 ingredients in small bowl until smooth. Add to well. Whisk until smooth. Makes about 2 1/2 cups (625 mL). Heat small (8 inch, 20 cm) non-stick frying pan on medium. Spray with cooking spray. Pour about 1/4 cup (60 mL) batter into frying pan. Immediately swirl to coat bottom of pan, lifting and tilting to coat entire bottom of pan. Cook until top is set and surface appears dry. Remove to plate. Fold into quarters. Repeat with remaining batter, spraying with cooking spray between batches. Makes about 10 crepes. Pour topping over crepes. Serves 4.
~ Courtesy of Company's Coming