Chocolate Crepes with Cocoa Whipped Cream and Strawberries

Prep Time: 20 mins  | Cook Time:  12 mins | Course: Breakfast | Servings: 6

Rich chocolate crepes with a cocoa whipped cream and sliced strawberries. Sidle up to Sunday morning in a decadent way. Inspired by Lori at The Kitchen Whisperer https://www.thekitchenwhisperer.net/2014/10/20/chocolate-crepes-chocolate-cream-raspberries/ 

2 eggs

1 cup milk

¼ cup cocoa or chocolate flavored liqueur (or water)

1 cup flour

⅓ cup unsweetened cocoa powder

½ cup sugar

¼ tsp salt

1 tsp vanilla

Layer all ingredients in order in a blender and mix until fully blended. Heat a 8-10” skillet with a bit of spray oil and pour in ¼ cup or enough batter to swirl around the edges to create a thin circle. Cook about a minute per side. Repeat with the rest of the batter stacking the crepes in concentric circles on a plate to help keep them warm. Make cocoa whipped cream and slice the berries in a pie plate sprinkling the chambord over them, if using the liqueur. 

Cocoa Whipped Cream:

1 cup whipping cream

2 Tbsp unsweetened cocoa powder

¼ cup sugar

½ tsp vanilla

1 Tbsp cocoa liqueur, optional

1 pint strawberries, hulled and sliced

¼ cup chambord liqueur, optional

Whip the cream with cocoa powder, sugar vanilla and chocolate liqueur (if using) in a mixing bowl and whip to a medium peak consistency. Spread a thin amount over each crepe. Layer strawberries over half the crepe and fold in half to cover them, then in half again. Serve while still warm.