Ales only has one requirement for his food - that it contains LOTS of protein. Which is why I made these crepes while he was gone. Not that they don't have some protein, but well, it's like dessert for breakfast. So when he got back and had them after all, then told me that they were "awesome crepes" - I was very surprised (he isn't usually so excited for food)! He was hungry soon after, but at least he loved them!

So serve these for breakfast, serve them for lunch, and of course after dinner for dessert. You won't regret it.

Dark Chocolate Crepes with Creme and Strawberries

Ingredients:

• Chocolate Crepes:
• ½ cups Flour
• 3 Tablespoons Dark Chocolate Cocoa
• ¼ cups Finely Granulated Sugar
• Dash Salt
• 1 cup Whole Milk
• 2 Tablespoons Butter, Melted, Plus More For The Pan
• 1 ounce, weight Dark Chocolate (about 28 G)
• 2 whole Eggs Room Temperature
• ½ teaspoons Vanilla Extract
   
• For the Creme:
• 2 cups Whole Milk
• ¼ cups Evaporated Milk
• ¼ cups Sugar + 1 TBSP
• 2 Tablespoons Cornstarch
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• Chocolate Shavings, Optional
   
• Topping
• 1 pint Fresh Strawberries, Hulled, Cleaned, And Sliced
• ¼ cups Powdered Sugar

Instructions:

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 oz 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 reg. 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 sec to a min until the top side is getting dry. Flip and cook for 30 sec 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 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 approx. 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! Especially if you have a crowd, or just want more for tomorrow : )
*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.