Instructions
Step 1. In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
Step 2. Let the crepe batter rest for 15 to 20 minutes for the best texture.
Step 3. Heat a lightly greased nonstick skillet over medium heat.
Step 4. Pour about 1/4 cup of batter into the skillet and swirl to form a thin layer.
Step 5. Cook the crepe for about 1 to 2 minutes until the edges lift easily, then flip and cook for another 30 seconds.
Step 6. Repeat with the remaining batter and stack the cooked crepes on a plate.
Step 7. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 8. Fill each crepe with whipped cream and sliced strawberries, then roll or fold them gently.
Step 9. Drizzle chocolate sauce over the crepes and dust with powdered sugar before serving.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
Keep the whipped cream and strawberries separate until ready to serve for the freshest texture.
Reheat plain crepes in a nonstick skillet for about 20 seconds per side or microwave briefly.
Filled crepes are best enjoyed fresh but can be refrigerated for a short time before serving.
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