Crêpes are great to make ahead and stuff with your favourite fillings - sweet or savory!
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.
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.
Tip: You can substitute 3 cups (750 mL) frozen sliced strawberries, thawed, for the fresh strawberries.
Tip: Make-ahead: Stack crêpes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.