Crepes- naughty, little crepes

Warning: these are in no way healthy for the body, but extremely beneficial for the health of the soul.

At a recent visit to DaVinci Gelato, I was tantalized by a picture of their crepes, filled with chocolate, topped with strawberry and chocolate drizzle and a beautiful showering of powdered sugar. Because we had just filled up on gelato, we didn't order any, but I made an immediate plan to serve them the next morning.

Crepes are actually very easy to make. They take hardly any ingredients as well. Here's my version, adapted from Mark Bittman to match that glorious photo I admired:

Crepes with Chocolate and Strawberry

Cook Time: 30 minutes

Strawberry Sauce

3 cups frozen, unsweetened strawberries

1/4 cup Evaporated Cane Juice or sugar

Combine both in a small saucepan. Heat on med high until strawberries have defrosted, stir occasionally. Bring to a boil, then cover and reduce heat to med low. Continue stirring, watching the heat so as the mixture does not boil over. It is finished when strawberries are completely soft and mushy. Smash further with a potato masher or whisk. Set aside.

Chocolate Sauce

2 oz. dark (bittersweet) chocolate*

1 tsp unsalted butter

Heat both on med low, stirring occasionally to melt together. Once melted, continue stirring and warming gently.

*You can also use milk chocolate or Hershey's Syrup- I am a huge dark chocolate fan and will opt for it's richness over anything.

Crepes

1 cup all purpose flour

Pinch salt

1 Tbsp sugar

1 1/2 cup milk

1 tsp vanilla

2 eggs

2 Tbsp unsalted butter, melted and cooled

powdered sugar

While chocolate is melting, combine dry ingredients for the crepe batter. Beat in the eggs and the melted butter. Warm a flat or shallow non-stick skillet over medium heat. Melt a pat of butter on the center. Spoon 3-4 Tbsp of batter onto the center of the skillet. Swirl around to spread it out as thin as possible.

The batter will dry before your eyes; when the top is no longer liquid, about a minute, turn the crepe and cook the other side for 15 to 30 seconds. The crepe should brown only very slightly and not become at all crisp.

Place individual crepe on a plate and spread the strawberry compote and chocolate sauce in the center. Fold in half and then in half again to create a triangle. Sprinkle powdered sugar over the top.

This should make about a dozen good-sized crepes.