Geoff's Delicious Dessert

Geoff grew up always having dessert after each Sunday dinner. We had dessert in my family too, sugar free jell-o with fruit. I didn't know people could make dessert that had sugar actually INSIDE. When we were first married, cooking a full Sunday meal was an accomplishment in and of itself, without me even giving dessert a second thought. Geoff quickly took over planning and making desserts for Sunday. He enjoys cooking a lot, and always wishes he had more time to do so. Anyways, on Sunday he made the most delicious chocolate crepes. He served them with fresh strawberries and cream. YOU SHOULD ALL TRY THEM. The recipe is really easy-and it was DELICIOUS!!!

For the crepes:

2 cups milk, 2 eggs, 3 Tbs. unsalted butter, melted, plus more for cooking crepes, 1 1/2 cups all-purpose flour, 1/3 cup unsweetened Dutch process cocoa powder(regular cocoa works too), 1/3 cup sugar, 1/2 tsp. salt

Whipped cream for serving

Fresh raspberries for garnish

To make the crepes, in a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Alternatively, combine the ingredients in a pitcher and whisk vigorously until smooth. Cover and refrigerate for at least 2 hours or up to overnight.

Heat a crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make about 16 crepes.

To assemble, lay a crepe flat, spoon 1 to 2 Tbs. of the cream & berries into the center and fold the crepe into a triangle. Repeat with the remaining crepes. Divide the crepes among 8 individual plates. Serves 8.