Instructions

Crêpes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.

Heat small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately ¼ cup (50 mL) batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter.

Chocolate and Strawberry Filling: Sprinkle chocolate along centre of each crepe and top with strawberries. Roll up and place in shallow casserole dish. Place in preheated 350ºF (180ºC) oven for about 10 minutes or until warmed through and chocolate is melted. Dust with icing sugar and cinnamon, if using, and dollop with whipped cream, if desired before serving.

Crêpes

• 250 ml 1 cup all-purpose flour
• 1 ml 1/4 tsp salt
• 3 3 eggs
• 300 ml 1 1/4 cups milk
• 25 ml 2 tbsp butter, melted

Chocolate and Strawberry Filling

• 125 g 4 oz chopped milk chocolate, semi sweet or bittersweet chocolate
• 500 ml 2 cups fresh strawberries, quartered
• 2 ml 1/2 tsp icing sugar
• ground cinnamon (optional)
• whipped cream (optional)

Nutritional Facts