Directions

1. 1

   In a large bowl, whisk together the eggs and milk until well combined. Add the flour, cocoa powder, melted butter, salt, and water. Whisk continuously until the batter is smooth and all lumps are removed. For a perfectly smooth batter, pour the mixture through a fine-mesh strainer, or combine all ingredients in a blender and pulse until just combined.

2. 2

   Heat a shallow non-stick skillet over medium heat. Pour approximately 1/3 cup of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter thinly across the bottom, extending it toward the edges. Cook until the center of the crepe is set, about 1 to 1.5 minutes. Carefully flip the crepe and cook the other side for just a few seconds until lightly set. Transfer to a plate and repeat with remaining batter.

3. 3

   While the crepes cook, combine the cubed strawberries with lemon juice and brown sugar in a bowl. Gently toss to combine and let rest for 10 minutes to allow the flavors to meld and the berries to release their juices.

4. 4

   Add the strawberry mixture to a skillet over medium heat and sauté for 2 to 3 minutes, stirring gently, until the strawberries are slightly softened and the syrup has warmed through. Transfer to a bowl and allow to cool to room temperature.

5. 5

   To serve, place a chocolate crepe on a plate, add a portion of the warm strawberries and their syrup in the center or folded inside, and top with a dollop of whipped cream or crème fraîche if desired.