For the chocolate crepes
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons unsweetened cocoa powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter + a little more for greasing the skillet
For the filling
- 1 lb fresh strawberries
- 2 cups whipped cream
- 2 pints Graeter’s Madagascar Vanilla Bean Ice Cream
- Powdered sugar for dusting
- Mint for garnish (optional)
- Place flour, sugar, salt and cocoa powder in a blender.
- Pour in milk, egg, vanilla and melted butter and mix all ingredients until smooth.
- Cover and place in the fridge for at least 1 hour (or you can leave it there overnight, too). Meanwhile, wash and slice the strawberries and make the whipped cream.
- Take the batter out of the fridge, stir well. Set aside. As you can see the bubbles have disappeared.
- Heat up and grease the non-stick skillet with a little bit of butter.
- Pour in 3 tablespoons crepe mixture and tilt the pan gently to cover the entire surface.
- When the edges are cooked enough, they will start to slightly separate from the pan (approx 1 minute). You can use the silicone spatula to separate them a little bit.
- Flip it over and cook for 20-30 seconds more.
- While the crepe is cooking, pour the next three tablespoons of batter into a cup. This way it will be ready to pour and you will save time.
- When done, remove from pan and place on a flat plate. Repeat until all the batter is used.
- Serve immediately, or let them cool down then store in a plastic bag in the fridge until it’s time to serve them.
- To serve, place one crepe on a plate, make sure to use the pale side up. Imagine the crepe with two intersecting perpendicular lines creating four triangle shapes.
- Spread one heaping teaspoon of whipped cream on one of the triangular areas, cover with sliced strawberries, then fold the crepe in half on top of the filling.
- Then fold again to create the triangles, repeat.
- For serving, place the desired number of crepes, I like three, on a plate, add a scoop of creamy, delicious Graeter’s ice cream, garnish with more strawberries and mint if you like, and use a sieve to dust with a generous amount of confectioner’s sugar.
Note: No matter what I do, my first crepe is always a bust. It never comes out right. It’s hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.