Chocolate Strawberry Crêpes

Instructions

1. In a blender or mixing bowl, combine the all-purpose flour, eggs, whole milk, heavy cream, melted butter, granulated sugar, pure vanilla extract, and fine sea salt. Blend or whisk well until smooth.
2. Let the batter rest for 10 minutes at room temperature to allow the flour to hydrate for tender crêpes.
3. Prepare the strawberry compote: In a medium saucepan, combine the chopped strawberries, 1/4 cup granulated sugar, and water. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
4. Heat a nonstick skillet or crêpe pan over medium heat and lightly brush with melted butter.
5. Pour about 1/4 cup (60 ml) of batter into the pan and swirl quickly to form a thin, even layer.
6. Cook the crêpe for 1 to 2 minutes until the edges lift and the bottom is lightly golden. Flip and cook the other side for 30 seconds. Transfer to a plate and keep warm. Repeat with remaining batter, brushing pan with butter as needed.
7. Make the chocolate sauce: Heat 1/4 cup heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then stir until smooth and glossy.
8. To assemble, spread 2 tablespoons of strawberry compote over each crêpe and fold into quarters or roll up.
9. Drizzle the warm chocolate sauce over the filled crêpes before serving.