Crêpes with Strawberries and Chocolate

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1/3 cup water
• 3 large eggs, (at room temperature)
• 3 tablespoons butter, (melted and cooled)
• Clarified or melted butter, (for brushing the skillet)
• Powdered sugar ((optional))
• 1/2 cup chopped semisweet chocolate ((4 ounces) (optional))
• 1 pound strawberries, (hulled)
• 1 to 2 tablespoons sugar ((depending on how sweet the strawberries are))
• 2 teaspoons orange zest
• 1 tablespoon orange liqueur ((such as Grand Marnier) or orange juice)

Steps

1. 1

   Prepare the crêpe batter. In a small bowl, mix together the flour, sugar, and salt. In a blender combine the milk, water, eggs and 3 tablespoons of melted, cooled butter, followed by the dry ingredients. Blend well until very smooth and velvety. The consistency should be like heavy cream. Cover and refrigerate for at least 30 minutes and up to overnight.

2. 2

   Macerate the strawberries. Cut the strawberries into quarters. Place them in a bowl and toss them gently with the sugar, orange zest, and the orange liqueur or juice. Cover and allow the strawberries to macerate at room temperature for at least 30 minutes so they become soft and syrupy.

3. 3

   Preheat the skillet. Preheat a nonstick 8-inch skillet over medium heat for two minutes. Brush the pan generously with clarified or melted butter.

4. 4

   Cook the crêpes: Using a ladle, pour about 1/4 cup of batter into the center of the pan and then immediately swirl and tilt the pan in all directions so that the batter coats the bottom evenly before setting (you should hear a sizzling sound and it should begin to set immediately). Cook for 45 seconds to 1 minute, or, until the edges of the crêpe are lightly browned. Loosen the edges of the crêpe with a rubber spatula and, using your fingertips or the spatula, flip it carefully. Cook briefly on the other side, less than a minute, until lightly browned. Slide the crêpe out of the pan and onto a plate or a rack. Loosely cover it with a dish cloth to keep it from drying out. Repeat with the rest of the batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary.

5. 5

   Melt the chocolate. Place chopped chocolate in a small glass bowl. Microwave in 15-second increments, stirring well after each one, until melted. Alternatively, use a double boiler to melt the chocolate and set aside.

6. 6

   Assemble crêpes and serve. Fold each crêpe in half and then into quarters and arrange two or three on a plate. Top with some macerated strawberries and serve. You could also spread some of the macerated strawberries over half of each crêpe, fold it in half and then fold it once more into quarters. Dust the crêpes with powdered sugar, if you like. If using, dip the tines of a fork in the melted chocolate and use it to drizzle chocolate over the crêpes and the strawberries.