In a mixing bowl, whisk together the all-purpose flour, Dutch cocoa powder, and powdered sugar until well combined.
In another bowl, mix the milk, egg whites, whole egg, and oil. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps.
Allow the batter to rest for about 30 minutes.
Preheat your non-stick skillet over medium heat and lightly coat it with butter-flavored spray.
Pour about ¼ cup of batter into the skillet and immediately tilt the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is set. Carefully flip the crepe using a spatula and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Once all the crepes are cooked, take a crepe, place a generous amount of sliced strawberries in the center, and add a dollop of fat-free cool whip. Fold the crepe over the filling and drizzle with chocolate syrup.
Serve the chocolate crepes warm, garnished with extra strawberries and a drizzle of chocolate syrup.
