Weekend Bliss: Strawberry and Chocolate Crepes

Crepes are easy to make and stuff with yummy fillings. They’re also a perfect spring weekend treat.
Your family and friends will love this scrumptious recipe, from Egg Farmers of Ontario.

Crepes:
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
3 eggs
1-1/4 cups (300 mL) milk, 1% or 2%
2 tbsp (25 mL) butter, melted

Filling:
4 oz (125 g) chopped milk, semi sweet or bittersweet chocolate
2 cups (500 mL) fresh strawberries, quartered
1/2 tsp (2 mL) icing sugar
Icing sugar and ground cinnamon (optional)
Whipped cream (optional)

To make the crepes:  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 1/4 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.

For the filling:  Sprinkle chocolate along centre of each crepe and top with strawberries. Roll up and place in shallow casserole dish. Place in preheated 350 F (180 C) 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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 14 to 16 crepes

Tip:  You can substitute 3 cups (750 mL) frozen sliced strawberries, thawed, for the fresh strawberries. Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month

Nutrition analysis per serving:
Protein: 3 grams; Fat: 5 grams; Carbohydrate: 13 grams; Fibre: 1 gram; Sodium: 70 mg; Calories: 110.

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