Step 1

Combine all of the crepes ingredients in a blender and blend until smooth.

Step 2

Let the batter rest for 5 minutes and then give it a stir to break up any additional air bubbles.

Step 3

Heat 1 teaspoon of butter in a 10 inch or larger nonstick saute pan over medium heat.

Step 4

When the butter is melted and bubbling, pour in about 1/4 cup of batter (you can eyeball it) and if necessary, gently tilt the pan in a circular motion to create a 6-inch (-ish) round crepe.

Step 5

Cook for two minutes, or until the top is no longer glossy and bubbles have formed almost to the middle of the crepe.

Step 6

Carefully flip and cook for another 30 seconds.  Remove and place on a plate.

Step 7

Repeat until you have 8 usable crepes.

Step 8

Place all of the filling ingredients in a medium-sized bowl and fold gently with a silicone spatula until fully combined.

Step 9

Spoon the filling into a pastry bag fitted with a large star tube.  (If you don’t have a pastry bag, use a gallon sized plastic bag with the corner cut out to create a 1 inch wide opening.) Alternatively you can just smear it on the crepe with a spoon.

Step 10

Pipe a line of filling down the center of one crepe.

Step 11

Fold the right side over the filling, and then the left side over the top to create a roll.

Step 12

Repeat with the remaining 7 crepes.

Step 13

Serve immediately or store, covered, in the refrigerator for up to 3 days.

Step 14

Just before serving the crepes, place the squares of chocolate in a small bowl.

Step 15

Microwave on high, uncovered, for 30 seconds.  Stir.  If not melted, microwave for another 10 seconds. Stir.

Step 16

Scrape the melted chocolate into a small plastic bag and cut a tiny bit of one bottom corner off.

Step 17

Gently squeeze the bag to drizzle the chocolate over the crepes.