The Very Best of Emeril

tablespoons of the filling in the center of the lower third of each crepe.

Fold the bottom of the crepe over the filling and roll up gently but firmly.

Place the filled crepes on a large platter or baking sheet, cover lightly

and refrigerate for 1 hour. In a large saute pan, over medium−high heat,

melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the

strawberries and continue to cook for 1 minute. Add the liqueur and simmer

for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute.

Add 8 of the filled crepes to the pan and cook for 1 minute, basting with

the sauce. Remove the crepes from the pan, set aside and keep warm. Add the

remaining crepes and cook for 1 minute, basting with the sauce.

To serve, crisscross 2 crepes on each dessert plate and drizzle with the

sauce.

Yield: 8 servings

Chocolate Crepes With Fresh Strawberries

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The Very Best Of Emeril