Chocolate Crepes with Strawberries and Cream Cheese

Source: Cruncy Creamy & Sweet - Anna / Slightly adapted from Julia Child

Ingredients:

1/2 cup cold water

1/2 cup cold milk

2 eggs ( I used grade C )

1/4 tsp salt

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup shaved chocolate ( not chocolate chips, optional )

4 tbsp melted butter or canola oil or coconut oil ( melted )

4 oz cream cheese

1/2 cup icing sugar ( powdered sugar )

1 tsp heavy whipping cream 

6 - 8 strawberries, washed and sliced

Method:

Place water, milk, eggs, shaved chocolate and salt in a blender and blend for few minutes until it all comes together.

Add flour and cocoa powder and blend again.

Drizzle in melted butter ( or oil ) and blend for 2 minutes.

Cover and chill the batter for at least 2 hours or refrigerated it overnight.

When ready to make crepes, preheat crepe pan.

In a medium mixing bowl, mix softened cream cheese until creamy.  Add powdered sugar and beat until comes together.  Add cream and beat again. Set aside.

Using 1/4 cup scoops of batter, fry crepes in the preheated pan.  Fry for about 1 minute on medium heat.  When you see the edges set, try to slide your spatula under the crepe.  If it tears, leave of for another 10 seconds and try again.

Flip the crepe and fry on the other side for 10 to 15 seconds.  Slide onto a plate. Repeat with remaining batter.

Spread each crepe with cream cheese filling.  Place strawberry slices only on half of the crepe.  Fold in half and then fold again.  Place on a serving dish.  Repeat with remaining crepes.

Dust with powdered sugar (icing sugar) and serve.

Notes:

Refrigerated the batter lets it rest and get rid of air bubbles.  The batter slightly thickens as it chills.  The crepes texture is quite delicate so be gentle when flipping them on the other side.

Usually, the first crepe won't work and will tear.  The second one usually works much better.