Yield:6 - 8 Servings

Ingredients:
For the Cocoa Crepe Batter:

3 oz. Cocoa powder

1 cup Flour

Pinch Salt

4 each Eggs

2 cups Milk

1/2 tsp. Sugar

1 tsp. Vanilla

2 tsp. Melted butter

Cooking oil, as needed

4 oz. Butter

1/4 cup Brown sugar

2 cups Fresh strawberries, hulled and sliced

1 oz. Chambord liqueur

1 cup Sweetened whipped cream to garnish Shaved dark chocolate

6 each Fresh mint sprigs

Confectioner's sugar, for service

Method:
Sift cocoa powder, flour, sugar and salt into a mixing bowl. Add eggs and mix until smooth. Incorporate milk, vanilla and melted butter, mix until smooth. Allow batter to rest for 1 -2 hours. Cook crepes in non-stick egg or crepe pan. Reserve under refrigeration until use.

Melt butter in sautépan over medium heat, stir in cinnamon sugar. Add sliced strawberries and Chef Larry's Strawberry Sauce. Heat through. Warm cocoa crepes. Fold warm crepes and place on serving plates. Top generously with warm strawberries and sauce. Garnish with whipped cream, shaved chocolate and mint sprigs. Dust with Confectioner's sugar and serve.

Chef Larry's Notes:

Chambord is a premium berry liqueur. Any berry liquor may be used.

Chef Larry Strawberry Sauce

Yield: 1 cup

Ingredients:

1 cup Ripe strawberries, hulled and sliced

1/2 cup Orange juice

1 tblspn. Sugar

Fresh squeezed lemon juice

Method:
Place strawberries, orange juice, sugar and lemon juice in a blender. Puree until smooth.

Strain and reserve until use.