Dark Chocolate Crepes with Creme and Strawberries

CHOCOLATE CREPES:
1. In a small saucepan – or in the microwave – heat milk until warm. In a separate small bowl melt the butter and the 1 ounce of chocolate. Slowly add melted butter/choc to the warm milk constantly stirring so that it stays smooth and uniform. Once combined add eggs and vanilla.

2. Sift together flour, cocoa, salt, and sugar into a medium bowl. (Note: if you don’t have any fine ground sugar, just use a blender to make it finer – do NOT use powdered sugar; if nothing else, use regular granulated).

3. Pour the wet ingredients into the dry, stirring constantly. Whisk until smooth. Refrigerate for one hour. (Make creme and prepare strawberries while you wait)

4. To cook: Pour a little under a 1/4 a cup of batter into a buttered pan and swirl the pan around so that the batter evenly coats the bottom. Cook for 45 seconds to a minute until the top side is getting dry. Flip and cook for 30 seconds on the other side. Set aside for assembly.

VANILLA CREME FILLING:
1. Heat whole milk on medium high heat until it comes to a boil. Stir often.

2. While it heats, combine evaporated milk, sugar, and cornstarch. Mix them well. Then add eggs and combine to form thick paste.

3. Once the milk is starting to boil add about a 1/2 cup of the milk mixture to to the egg mixture to temper it. Stir rapidly. Then slowly add the tempered egg mixture back into the milk, whisking constantly.

4. Let mixture cook until it thickens, approximately 5-7 minutes. Once thickened (should be like heavy pudding), remove from heat and add vanilla.

5. If you think your creme has lumps then put it through a fine mesh strainer. Once strained set in the fridge or freezer to cool. You want it to be slightly cooler than room temperature to serve. If you want to add chocolate shavings do this after it has cooled.

ASSEMBLY:
Warm crepes slightly before assembly. Place a large spoonful or two of creme down the middle of each crepe. Fold one end and roll.

Top with cut strawberries and sprinkle with powdered sugar. You can now die happy.

Notes:
*This is a medium to small size recipe – so feel free to double it!
*If you are in a hurry (as this recipe does take a bit of work) you could skip the vanilla creme and use equal parts creme cheese and nutella. Use it sparingly as filling.