just like Father used to... well, sort of.

UPDATE:  I have edited this to be more accurate. My apologies for accusing you of using a mix, Daddy. :) And for saying that six years ago was "in the olden days."

Some of my fondest high school memories happened when Father would whip up crepes from a recipe he found (after a misfortunate failure involving a french mix). He would pour heavy whipping cream into a cold metal bowl and whip it with some cocoa and a little sugar to his delight, then spread the chantilly on the crepes (flipped on his special crepe pan) and top them with sliced strawberries and powdered sugar. And that was how we did crepes.
Now that I'm collegiate and constantly experimenting with new recipes and variations of ways to serve crepes, I've neglected the old ways (for good or bad). But not anymore!
My most recent crepe simulated those original goodies (although not QUITE the same)... I used my basic crepe recipe (no mix available around these parts) and topped the bad boys with sliced strawberries... and even had a chocolate chantilly of sorts! Here's how I did it:

(Not how it's supposed to look)

For 2-3 crepes:
1/2 to 2 tbsp egg whites
a little over 1/4 cup skim milk
1/4 cup whole wheat flour
1/4 teaspoon vanilla extract
1 scant teaspoon sugar


Mix ingredients, whisk with a fork until smooth (no flour lumps!), and sizzle to your heart's content on a nonstick skillet. Flip.
 
Chocolate Cream Chantilly:
 
1/3 cup (GASP!) Cool Whip
1 tbsp cocoa
a teensy bit of water
 
Put just enough water in cocoa to make a thick paste; stir well in Cool Whip.
 
 

 
To assemble crepes:
 
Take crepe. Fill with a line or dollop of chantilly.  Seal crepe like an envelope. Top with sliced strawberries.  Sprinkle with powdered sugar if desired. Enjoy!