Add Eggs, Flour, Sugar, Skim Milk, Butter, Vanilla, Cocoa Powder and Lemon Juice to a blender.

Blend until smooth and combined.

Keep batter in the blender jar and refrigerate for 1 hour.

Prepare crepes by lightly spraying a small skillet with cooking spray.

Heat skillet to Medium Heat.

Pour a thin layer of batter into the skillet in a swirling circular motion and move pan to ensure even coverage of the batter.

Cook until crepe begins to lightly brown before flipping (only takes around 1 minute).

Flip crepe and cook opposite side for around 30 seconds (this is the inside of your crepe).

Filling:

Using a mixer; whip the heavy cream on high speed until it begins to thicken and set aside.

Add sweetened condensed milk and lemon juice to a separate mixing bowl. Beat on high until mixture begins to thicken.

Fold together whipped cream and sweetened condensed milk mixture.

Prepare Crepes:

Add desired amount of sliced strawberries to the middle of each crepe and top with cream mixture.

Fold crepe burrito style and place in a serving dish.

Add a strip of cream down the middle and garnish with strawberry slices and chocolate syrup.