Chocolate Drizzled Strawberry Crepe Cake

Good Afternoon!

Sorry everyone. I completely fell off the face of blogger world.

I been busy with lots of things and really wasn't in the mood to take pictures and measure ingredients.

But I am back with a GREAT collection of recipes.

I will start with this one that I literally just put in the fridge. I promise you I still have chocolate on the corners of my mouth. I bought two crates of strawberries last week. I made a vanilla cake with whipped cream and strawberry topping and it was a huge hit amongst my extended family. I got a little tired of it though after eating it every day for 5 days! It really did keep fresh that long, since I kept it in the fridge. I will share that with you soon. But today, I wanted to use up the other crate of strawberries so I made a crepe cake with whipped cream and strawberry filling, drizzled with melted chocolate. Here is what I did:

Chocolate Drizzled Strawberry Crepe Cake

GATHER:

crepes:

1 cup flour

2 organic eggs

1/2 cup whole milk

1/2 cup water

1/4 tsp salt

2 tbsp. melted butter, slightly cooled

strawberries:

1 carton of hulled, chopped strawberries— def: removing the green stem or calyx from the top of the berry

cool whip:

go to store and buy 1 eight oz container =)

chocolate sauce:

1/4 cup of dark chocolate morsels

TO DO:

1. In a medium size mixing bowl, whisk together flour and eggs.

2. Add in milk and water. (It will be a little think and some clumps)

3. Add salt and melted butter. Beat until smooth. If it is too thick add another tbsp. milk or water.

4. Heat a non-stick pan or griddle on medium heat and spray lightly with PAM.

5. Using a 1/4 measuring cup, scoop the batter into the pan WHILE tilting it in a circular motion so the batter is THIN and coating the bottom evenly.

6. Cook crepe about 2 minutes, until you see small bubbles and the edges to curl up. You will notice the bottom in browned, then flip with fingers or a spatula.

7. Put aside on a plate.

8. Repeat until all the batter is used up.

9. Hull your strawberries and dice/chop into small pieces. 

10. In a medium bowl, fold strawberries into the cool whip.

ASSEMBLE:

1. On a large serving plate, place one crepe down in center.

2. Using the back of a spoon, spread evenly some of the cool whip and strawberries.

3. Cover with next crepe and repeat 1 and 2 until your out of crepes.

4. Melt the chocolate morsels in small bowl: 1 1/2 minutes in microwave. stir and heat another 1 1/2 minutes until smooth.

5. Using a spatula or spoon, drizzle chocolate over the crepe cake.

ENJOY!