1/2 c. all-purpose flour
1 tbsp. sugar
1 tbsp. unsweetened cocoa
1/2 c. evaporated skimmed milk
1/4 c. egg substitute
1 tbsp. reduced calorie butter, melted
Vegetable cooking spray
3/4 c. sliced strawberries
2 med. kiwifruit, sliced
Chocolate Glaze
2 tbsp. sliced almonds, toasted

Combine first 6 ingredients in container of an electric blender; process until smooth. Let stand in refrigerator 2 hours. (This allows flour particles to swell and soften so that the crepes are light in texture.)

Coat bottom of a 6" crepe pan or heavy skillet with cooking spray; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film. Cook 1 minute or until lightly browned.

Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on other side. (This side is usually spotty brown and is the side on which the filling is placed.)

Place crepes on a towel to cool. Stack between layers of wax paper to prevent sticking. Repeat until all batter is used.

Arrange strawberries and kiwifruit in chocolate crepe. Place on a serving dish and drizzle each filled crepe with 1 tablespoon Chocolate Glaze. Sprinkle each crepe with almonds. Yield: 8 servings (166 calories per crepe with 1 tablespoon Chocolate Glaze).

CHOCOLATE GLAZE:

2 tbsp. reduced calorie butter
2 tbsp. unsweetened cocoa
2 tbsp. water
1/2 tsp. vanilla extract
1 c. sifted powdered sugar

Melt butter in a small saucepan. Add cocoa and water; stir until smooth. Cook over low heat until mixture begins to thicken (do not boil). Remove from heat; add vanilla and powdered sugar, and stir until mixture is smooth. Yield: 1/2 cup (77 calories per 1 tablespoon).