Chocolate Crepes With Fresh Strawberries
Thin chocolate crepes filled with strawberry cream cheese, served with a warm sautéed fresh strawberry sauce and finished with chocolate sauce.
Ingredients
- 1 0.5 cup flour
- 0.5 cup cocoa powder
- 6 tbsp confectioners' sugar
- 1 pinch salt
- 2 tbsp butter, melted
- 2 cup milk
- 2 each large eggs
- 0.5 tsp pure vanilla extract
- 1 lb cream cheese, at room temperature
- 0.5 cup sour cream
- 0.5 cup confectioners' sugar (for filling)
- 0.5 cup pureed fresh strawberries
- 0.5 stick butter (for sauce)
- 1 0.5 cup sugar (for sauce)
- 1 lb fresh strawberries, washed, stemmed and quartered
- 0.3 cup strawberry liqueur
- 1 cup chocolate sauce
Instructions
- 1
Make the crepe batter: Combine flour, cocoa, sugar, and salt. In another bowl whisk together butter, milk, eggs, and vanilla. Add liquid to dry mixture gradually, whisking smooth. Refrigerate 1 hour.
- 2
Make the filling: Beat cream cheese until smooth. Add sour cream, sugar, pureed strawberries, and vanilla. Beat until smooth.
- 3
Cook crepes: Lightly brush a 6-inch skillet with oil, heat over medium. Pour in 1/4 cup batter, swirl to cover. Cook 30-40 seconds per side until lightly golden. Stack between parchment squares.
- 4
Fill each crepe with 3 tbsp filling. Roll or fold into quarters.
- 5
For sauce: Melt butter with sugar in a sauté pan. Add quartered strawberries and cook until soft. Add strawberry liqueur and cook 1 minute.
- 6
Plate the filled crepes. Spoon the warm strawberry sauce over them. Drizzle with chocolate sauce.