10 to 12 crepes
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1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon butter, melted
2 eggs
1-1/2 cups milk
Vegetable oil for coating skillet
1 quart strawberries, hulled and sliced
1/2 cup semisweet chocolate chips, melted
1 cup heavy cream, whipped
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Preheat the oven to 200°F.
In a medium bowl, combine the flour, salt, sugar, melted butter, and eggs. Beat with an electric beater for 1 to 2 minutes then add the milk and beat until smooth.
Brush a large nonstick skillet with oil then heat the skillet over medium-low heat. Pour 1/4 cup batter onto the skillet, quickly tilting the skillet to evenly coat the bottom with the batter. Cook for 1 minute per side, until the crepe is golden brown. Remove the crepe to a heatproof platter and keep warm in the oven.
Repeat with the remaining batter, brushing the skillet with oil before adding the batter each time.
To serve, evenly divide the strawberries down the middle of the crepes. Fold one side of each crepe over the strawberries then fold the other sides over. Drizzle with the melted chocolate and top each with a dollop of whipped cream.
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Crepes Anyone? Crepes can be more than just a dreamy dessert. Substitute 1 tablespoon instant chicken bouillon for the sugar and use a creamy chicken or seafood filling for a light lunch or brunch dish.
