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1
For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl.
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2
In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended.
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3
Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps.
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4
Whisk until smooth.
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5
Refrigerate for 1 hour.
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6
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat.
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7
When the pan is hot, remove from the heat and pour in 1/4 cup of the batter.
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8
Swirl the pan around to spread the batter evenly over the bottom.
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9
Return the pan to the heat and cook until lightly golden, 30 to 40 seconds.
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10
Turn the crepe over and cook the second side for about 15 seconds.
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11
Remove from the pan.
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12
Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together.
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13
Set the crepes aside.
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14
For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth.
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15
Add the sour cream, sugar, strawberries and vanilla.
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16
Beat until smooth, scraping down the sides of the bowl as needed.
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17
Put 3 tablespoons of the filling in the center of the lower third of each crepe.
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18
Fold the bottom of the crepe over the filling and roll up gently but firmly.
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19
Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.
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20
In a large saute pan, over medium-high heat, melt the butter.
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21
Add the sugar and cook, stirring, for 2 minutes.
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22
Add the strawberries and continue to cook for 1 minute.
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23
Add the liquor and simmer for 2 minutes.
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24
Add the chocolate sauce and continue to cook for 1 minute.
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25
Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce.
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26
Remove the crepes from the pan, set aside and keep warm.
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27
Add the remaining crepes and cook for 1 minutes, basting with the sauce.
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28
To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
