Healthy Chocolate Crepeswith Yogurt and Strawberries

In a blender or mixing bowl, combine the rolled oats, milk, unsweetened cocoa powder, and eggs. Blend or whisk until the mixture is smooth and free of lumps, forming a chocolate crepe batter.

Heat a non‑stick skillet over medium heat and lightly coat with a small amount of oil or cooking spray if needed.

While the skillet heats, slice a few strawberries into thin rounds and set aside.

Pour a ladleful of batter onto the hot skillet, swirling to spread it thinly. Cook for about 1–2 minutes, until the edges set and the surface is no longer wet, then flip and cook the other side for another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter.

In a separate bowl, combine the sliced strawberries, the freshly squeezed juice of half an orange, and the tablespoon of mascabo sugar or honey. Stir gently and let the mixture rest for a couple of minutes to develop a light compote.

Spread a generous spoonful of Greek yogurt onto each warm crepe, then fold the crepe into a triangle or your preferred shape.

Top the folded crepes with the strawberry‑orange compote and any remaining fresh strawberry slices.

Serve the crepes immediately while warm, as a nutritious breakfast or snack.