Strawberry & Chocolate Crepes

Can you believe that it’s almost Valentine’s day?  I wasn’t originally going to share any Valentine’s posts – I was just so uninspired!  Well at least until I looked at the rapidly approaching 30x30 deadline and decided to finally tackle those crepes!

Valentines Day is totally the perfect day for crepes.  And strawberries are perfect for chocolate.  Therefore, these are the perfect crepes for someone you love!

Strawberry and Chocolate Crepes

Crepes (recipe below)

Brownie Batter filling (recipe below)

1 lb strawberries, sliced

Powdered sugar

Chocolate sauce

Put the filling into piping bag (or ziplock with one corner cut).  Pipe a generous line of filling into the center of each crepe and top with sliced strawberries.  Roll the crepe, then dust with powdered sugar and drizzle with chocolate sauce.  Top with a heart shaped strawberry.

Makes about 12 crepes

Crepes

Adapted from Alton Brown via FoodNetwork.com

2 large eggs

¾ cup lowfat milk

½ cup water

1 cup flour

1 tbsp powdered sugar

3 tbsp butter, melted

Place all the ingredients in a blender and blend for 10 seconds.  Place the batter in the refrigerator for 1 hour to allow the bubbles to dissipate.  The batter can be stored in the refrigerator for up to 48 hours.

Heat a medium sized non stick skillet over medium-high heat, adjusting the heat down as you cook, as necessary.  Spray the pan lightly with cooking spray.  Pour approximately 1 ounce of batter (using more or less to just coat the entire bottom of the pan).  Gently swirl the pan to coat evenly.  Cook the crepe for 30 seconds, then flip it and cook for another 10 seconds.  Lay the crepes flat to cool.  Repeat with the remaining crepe batter.

Brownie Batter Dip

Adapted from The Farm Girl

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

2/3 cup all purpose flour

2/3 cup cocoa powder

2 tbsp brown sugar, packed

Splash of vanilla

2 tbsp cream

½ cup mini chocolate chips

Pretzels, cookies, crackers, & fruit for dipping

Place the cream cheese and butter in the bowl of a stand mixer.  Beat on medium until smooth and combined.  Slowly add the powdered sugar and beat until smooth.

Beat in the flour, cocoa, brown sugar, vanilla, and cream.  Once smooth, stir in the chocolate chips.  Garnish with additional chocolate chips and serve.

Store any leftovers in a covered container in the refrigerator.