Place 1 cup all-purpose flour, 2 tbsp unsweetened Dutch cocoa powder, and 1 tbsp powdered sugar in a blender; pulse once or twice to combine the dry ingredients.

Add 1 1/2 cups 1% milk, 2 large egg whites, 1 whole egg, and 1 tsp oil to the blender. Blend until the batter is smooth and homogenous, stopping to scrape down the sides if needed.

Let the batter sit 5–10 minutes at room temperature to settle. If not using immediately, cover and refrigerate the batter for up to 2 days; if chilled, bring to room temperature or stir well before cooking.

Heat a large nonstick pan over medium-low heat. When the pan is hot, spray the bottom lightly with butter flavored spray to coat.

Pour 1/4 cup of batter into the center of the pan, immediately lifting and tilting or swirling the pan so the batter spreads into a thin, even crepe.

Cook the crepe 1 to 2 minutes, until the bottom is light golden brown and the edges begin to lift from the pan.

Flip the crepe with a thin spatula and cook 30 seconds to 1 minute more, until the second side is light golden brown. Transfer the cooked crepe to a plate and keep warm (cover lightly with foil if desired).

Re-spray the pan with butter flavored spray as needed and repeat steps 5–7 with the remaining batter.

To assemble each crepe: spoon 2 tablespoons fat free Cool Whip into the center.

Top the Cool Whip with two sliced medium strawberries (per crepe).

Fold the crepe edges over the filling to enclose it (fold sides toward the center or fold in half, as you prefer).

Drizzle 1 tablespoon chocolate syrup over each crepe and serve warm.