Ingredients

1/2 cup all-purpose flour
1 egg, beaten
1 cup milk, plus a dash
1/2 tablespoon butter
1 (4-ounce) package cream cheese
1/2 cup powdered cocoa
10 strawberries, sliced thinly
1 jigger Grand Marnier
1 tablespoon sugar

Instructions

In a mixing bowl, mix the flour, egg and
milk together until smooth. The batter should be loose and light. Heat a small non-stick
pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess.

Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan.
When the crepe is golden on the bottom, turn over and a cook the other side until golden.
Remove and let cool. Repeat with remaining batter.

In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you
want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by
side on a serving plate.

Heat a large saute pan on high heat. Toss in the remaining butter and then the
strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and
stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in
the sugar and toss until blended well. Spoon over the crepes and serve warm.