Chocolate Crepes with Strawberries
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 tablespoons oil
2 cups milk
1 pinch salt
2 large eggs
1/2 teaspoon pure vanilla extract
16 squares waxed paper (6")
1 pound cream cheese, room temperature
1/2 cup sour cream
1/2 cup powdered sugar
1/2 cup pureed fresh strawberries
1 teaspoon vanilla
1/2 stick butter
1/2 cup sugar
1 pound fresh strawberries, hulled, quartered
1/4 cup strawberry liqueur
1 cup chocolate sauce
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
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. Yield: 8