Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Flour

  2. 1/2 cup 55g / 1.9oz Cocoa powder

  3. 6 tablespoons 90ml Confectioners' sugar

  4. 1 Salt

  5. 2 tablespoons 30ml Butter - melted

  6. 2 cups 474ml Milk

  7. 2 cups 396g / 13oz Eggs (large)

  8. 1/2 teaspoon 2 1/2ml Pure vanilla extract Vegetable oil - as needed

  9. 16 Parchment or waxed paper - (6") For The Filling

  10. 1 lb 454g / 16oz Cream cheese - at room temperature

  11. 1/2 cup 118ml Sour cream

  12. 1/2 cup 99g / 3 1/2oz Confectioners' sugar

  13. 1/2 cup 118ml Pureed fresh strawberries

  14. 1/2 teaspoon 2 1/2ml Vanilla For The Sauce

  15. 1/2 Butter

  16. 1 1/2 cups 297g / 10oz Sugar

  17. 1 lb 454g / 16oz Fresh strawberries - washed, stemmed, And quartered

  18. 1/4 cup 59ml Strawberry liqueur

  19. 1 cup 237ml Chocolate sauce - store bought Or home made

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium-size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour. Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside. For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce. This recipe yields 8 servings.


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