Here’s what you’ll need
1 1/4 cups low-fat milk
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 cup all-purpose organic flour
1/4 teaspoon salt
1/2 teaspoon olive oil
2 tablespoon butter
8 tsp. unsalted butter
1 cup sliced strawberries
1 cup semisweet chocolate morsels
1/4 cup half and half
2 teaspoons butter
3 tablespoons strong-brewed coffee
Here’s what to do
In a blender combine egg, milk, lemon zest, vanilla, flour, salt, olive oil, and 2 tablespoons of butter. Blend until smooth. Cover and refrigerate for twenty minutes or for as long as overnight.
Place a skillet or crêpe pan over medium heat and melt 1 teaspoon of butter to coat the pan. Hold the pan at an angle and pour about a 1.3 cup of batter into the center of the pan, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook for about 2 minutes or until the crêpe is golden brown underneath. Flip the crêpe over and cook the other side for about a minute or until the underneath side is brown. Place the crêpe on a plate and repeat with the remaining batter.
In a small heavy saucepan cook chocolate, half and half, and butter over low heat, stirring often, for 2 to 3 minutes or until smooth. Remove from heat and stir in coffee. Serve warm. Makes 1 cup.
Lay each crêpe flat, fold in half, and then fold in half again to make a triangle. Open the edges of the folded crepe and place the desired amount of diced strawberries inside. Garnish each crêpe with additional strawberries and mocha sauce. Enjoy!