Makes 2 servings
1 cup (125g) Flour, all purpose
1 1/2 cups (375ml) Milk
1 tablespoon (15ml) Sugar
1 teaspoon (5ml) Vanilla
1/4 teaspoon (1ml) Salt
3 tablespoons (45ml) Unsalted butter, melted
8 ounces (225g) Semi sweet chocolate chips
1 cup (250ml) Whipping cream
For the Crepes:
Put all the ingredients into a blender and pulse until batter is smooth and bubbles form on top. Let batter rest for 15 minutes at room temperature or refrigerate in an airtight container for up to 1 day.
To cook the crepes, heat a crepe pan on medium. Lightly spray with cooking oil. Add a 1/4 cup (60ml) amount of batter to pan and swirl so that it evenly covers the surface. Cook until golden on one side, approximately 2 minutes and then flip using a spatula. Cook on the other side another minute until golden brown. Remove from the pan and place on a plate. Continue until all the batter is finished, spraying the pan with oil as needed
For the Chocolate Sauce:
Put the chocolate chips and cream together in a saucepan and heat gently until the chocolate has melted. Whisk the mixture together until it is smooth and creamy.
Assemble crepes by placing the strawberry slices on one half of the crepe and then fold in half and then in half again to form a triangle. Drizzle the folded crepes with the chocolate sauce and dust the top with powdered sugar.