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1
Place the eggs in a blender and pulse a few times to break them up.
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2
Add the milk, oil, flour, and salt and blend until smooth.
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3
Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat.
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4
Place a small amount of oil on a paper towel and rub it over the surface of the pan.
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5
Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan.
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6
Cook for 2 minutes, or until the crepe is set in the center.
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7
Loosen the edges with a spatula and turn the crepe over.
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8
Cook for 1 minute, or until very lightly browned, and remove from the pan.
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9
Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
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10
Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved.
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11
Remove from the heat and serve warm.
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12
Fold the crepes in quarters and arrange three in the center of each plate.
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13
Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
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14
Okay, admittedly there is nothing low-cal about this recipe, but all is not lost.
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15
Crepes are only about 95 calories each.
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16
So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.
