Most of the assembly of these elegant chocolate chip and strawberry crepes is done ahead of time. When ready to serve, simply heat assembled crepes in a saute pan in a little butter and serve topped with a Strawberry-Grand Marnier sauce and fresh sliced strawberries.

Chocolate Chip and Strawberry Crepes

Strawberry-Grand Marnier Sauce:
1/4 cup granulated sugar
3 1/2 tablespoons orange juice
8 ounces Fresh California strawberries, stemmed
1 1/2 tablespoons Gran Marnier

 

Filling:
4 ounces cream cheese
2 tablespoons sour cream
2 tablespoons confectioner's (powdered) sugar
1/2 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

2 ounces fresh California strawberries, sliced

12 (6-inch) plain crepes (see recipes for Basic or Plain Crepes or Dessert Crepes)

 

6 tablespoons butter

Additional California strawberries, sliced for garnish

1. For Strawberry-Grand Marnier Sauce: In saucepan, heat sugar and orange juice until sugar dissolves; cool. In blender, purée strawberries with orange juice mixture and Grand Marnier. Strain.
2. For Filling: Using an electric mixer, combine cream cheese, sour cream, sugar and vanilla until smooth. Stir in chocolate chips until evenly incorporated.
3. To Assemble Crepes: Lay 1 crepe on work surface. Place 1 tablespoon cream cheese mixture in center of crepe, top with 3 or 4 slices strawberry. Fold up bottom edge of crepe, fold in both sides and roll up to form a rectangular package. Repeat with remaining crepes. Refrigerate, covered.
4. When ready to serve, melt 1 tablespoon butter over medium heat. Cook 2 crepes about 4 minutes on each side or until golden brown and warmed through. Place crepes on plate; spoon some Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries. Serve immediately.

Makes 12 crepes or 6 (2-crepes) servings.

Recipe and photograph provided courtesy of California Strawberry Commission. ©2009 California Strawberry Commission. All rights reserved. Used with permission.