Crêpes with chocolate, strawberries and cream

Whip the cream in a bowl until firm and place it in the fridge. Rinse and cut the strawberries into halves or smaller pieces.

Melt the butter and mix all ingredients for the batter in a bowl. Stir until smooth. The consistency should be somewhat runny to allow for thin crêpes.

Heat a frying pan (preferably non-stick and with low sides) on medium to high heat. Lift the frying pan, add some of the batter and steadily swerve the pan in a circular motion until the batter has covered the bottom of the pan. Note that the batter will toughen almost immediately due to the heat of the pan so this must be done swiftly. Fry the crêpes on both sides until lightly brown.

Before letting the crêpe cool off, take a spoonful of the chocolate spread and spread it along the middle of the layed out crêpe. Fill with some strawberries and roll it up. Do the same with the remaining crêpes.

Before serving, sprinkle with powdered sugar and some of the chilled whipping cream.