Ingredients
For the Crepe Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for the pan
For the Assembly & Toppings:
- 1 cup fresh strawberries, sliced (plus extra whole ones for garnish)
- 1/2 cup chocolate syrup or melted semi-sweet chocolate
- 1 large scoop of strawberry ice cream (or vanilla)
- Powdered sugar (for dusting)
- Wafer rolls or chocolate curls (optional)
Instructions
- Make the Batter: In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until smooth and lump-free. Let the batter rest for 15 to 20 minutes.
- Cook the Crepes: Heat a lightly buttered non-stick skillet or crepe pan over medium heat. Pour a small ladleful of batter into the center of the pan and swirl it quickly to coat the bottom evenly in a thin layer. Cook for about 1 to 2 minutes until the edges turn golden and begin to lift, then gently flip and cook for another 30 seconds. Repeat for the remaining batter.
- Fold the Crepes: Take a freshly made warm crepe and fold it into quarters (into a triangle shape) or roll it up loosely, placing it on a serving plate.
- Add the Toppings: Dust the folded crepe lightly with powdered sugar. Drizzle a generous amount of rich chocolate syrup in a zig-zag pattern across the top.
- Add Ice Cream and Strawberries: Place a scoop of strawberry ice cream right on top or near the center, letting it melt slightly against the warm crepe. Arrange fresh strawberry slices and whole strawberries around the plate.
- Garnish and Serve: Add a few extra chocolate drizzles, a wafer roll for crunch, and serve immediately while the crepe is still warm.