Drizzled with chocolate, double Yum.
We really like this recipe for Dessert Crepes found at allrecipes.com.
A few tips about making crepes:
1)This is not a time to skimp, you need real butter, real eggs and real milk or they aren't worth making.
2)Crepes are meant to be extremely thin & delicate. How to cook crepes: pour the batter into the center of your (well greased and hot) frying pan, immediately tilt pan to cover the bottom of the pan with batter so the result is like a very thin, delicate pancake.
3)They are best enjoyed fresh, though you can make them ahead of time & refrigerate if needed. To re-heat, use a frying pan over medium high heat, and warm crepe for 10-15 seconds per side to crispen back up before serving.
We enjoy filling our crepes with fresh berries, homemade whipped cream and chocolate sauce.
Whipped Cream from scratch:
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla
With hand mixer; beat on high speed for 1-2 minutes, until soft peaks form.
Whip cream doesn't last long, so make it right before you're going to eat it. Make it fresh, it is so easy and the taste is infinitely superior to the canned version.
Homemade Chocolate sauce:
1/2 cup of your favorite chocolate chips
In a double boiler; over low heat, melt chips slowly whilst stirring constantly. Remove from heat when slightly lumpy and continue stirring until smooth.
If you don't have a double boiler, never fear. You can use a small sauce pan, fill with an inch or so of water, bring to a low boil and place a stainless steel bowl on top. Melt your chips in the stainless steel bowl. You do not want the bowl touching the water, ideally you want a few inches of air space in between your bowl and pot to allow steam to slowly and gently melt your chocolate.