Ingredients

For the Crepe Batter:

• 1 cup (125g) all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 2 tbsp granulated sugar

• 2 large eggs

• 1 ½ cups (360ml) whole milk

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• Pinch of salt

For the Filling:

• 2 cups (480ml) heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• Fresh strawberries, halved

For Topping and Decoration:

• Warm chocolate sauce

• Cocoa powder for dusting

• Chopped pistachios (optional)

• Extra strawberries

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Instructions

1. Make the Crepe Batter

   • In a mixing bowl, whisk together flour, cocoa powder, sugar, and salt.

   • In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth.

   • Gradually add wet ingredients to the dry ingredients, whisking until you get a smooth, lump-free batter.

   • Let the batter rest for 20–30 minutes.

2. Cook the Crepes

   • Heat a non-stick skillet over medium heat and lightly grease it with butter.

   • Pour about ¼ cup of batter into the pan, swirling to coat evenly.

   • Cook for 1–2 minutes until edges lift easily, then flip and cook for another 30 seconds.

   • Repeat until all batter is used. Let crepes cool.

3. Prepare the Cream Filling

   • In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

4. Assemble the Crepe Roll

   • Lay crepes slightly overlapping in a long row on parchment paper.

   • Spread whipped cream evenly down the center, then add halved strawberries.

   • Carefully roll the crepes into one large log shape, using the parchment to help lift and shape.

5. Decorate

   • Pipe or dollop extra whipped cream on top.

   • Arrange fresh strawberries and drizzle generously with chocolate sauce.

   • Dust with cocoa powder and sprinkle with chopped pistachios if desired.

6. Serve

   • Slice into portions and enjoy immediately for the best texture and freshness.