Chocolate and Strawberry Filling:
4 ounces chopped milk chocolate, semi sweet or bittersweet chocolate
2 cups fresh strawberries, quartered
1/2 teaspoon icing sugar
Ground cinnamon (optional)
Whipped cream (optional)
Sprinkle chocolate along centre of each crepe and top with strawberries. Roll up and place in shallow casserole dish.
Place in preheated 350 degrees F (180 degrees C) oven for about 10 minutes or until warmed through and chocolate is melted.
Dust with icing sugar and cinnamon, if using, and dollop with whipped cream, if desired
Variation: Garlic Shrimp Filling:
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons fresh thyme, chopped, or 3/4 teaspoon dried thyme leaves
1 pound small shrimp, thawed
2 tablespoons chopped fresh parsley
In a skillet, melt butter over medium high heat with garlic and thyme. Add shrimp. Cook, stirring for 5 minutes or until heated through. Remove from heat and divide the shrimp mixture into centre of each crepe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
You can substitute 3 cups frozen sliced strawberries, thawed, for the fresh strawberries.
3/4 teaspoon dried thyme leaves may be substituted for 2 teaspoons fresh thyme.