Source: Chef Dan Dunn & Lou Michael Huss, Pensacola, Florida
Chocolate Crepes
1 cup milk
6 ounces beer
1 tablespoon cocoa
1 cup all-purpose flour
2 large eggs
Chantilly Cream
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons chopped mint
Chocolate Crepes:
In a bowl, whisk together ingredients until all of the lumps have disappeared. Refrigerate for at least 1 hour or 24 hours. Heat a small nonstick crepe pan or skillet over low heat. Once heated, place about 2 tablespoons of the batter into the skillet, swirl until batter covers the bottom of the pan. Cook until golden brown on both sides.
Chantilly Cream:
Whip cream with sugar until thick. Add mint to the mixture. Place berries in each crepe. Top with cream and roll up crepes. Garnish with fresh mint and berries.