These strawberries were from my garden last year; I still have a few bags in the freezer!
1 1/3 cup plum preserve*
5-6 squares semi-sweet chocolate
* I made my preserve in the summer when plums were ripe. Remove pits and place in a food processor. Process until a smooth paste. Pour into a pot and add sugar to taste. Cook on low-medium heat until thickened. Allow to cool. Great for pies or muffins.
To make the nutella, just heat the plum preserve and chocolate until chocolate is melted. Store in mason jars in fridge.
Also delicious on toast with peanut butter!
In one bowl:
1 cup flour
2 whole eggs
1 tsp sugar
pinch of salt
1 cup milk
2 Tbsp melted butter
Whisk until smooth. Allow to rest - 10-15 minutes. Just before preparing crepes, whisk in a 1/2 cup soda water.
Pour about a 1/2 cup into a heated non-stick skillet. Tilt the pan to swirl the batter into a thin layer around the pan. It should only take a half to one minute per side. Place on a clean towel while cooking the remainder.
Assembling the crepes
Melt the plum-chocolate mixture in the microwave make it easier to spread.
Spread some of the plum-chocolate sauce onto a crepe, top with bananas, strawberries or other fruit (ooh, I bet kiwi would be delicious). Maybe whipped cream if you like it? Chocolate shavings? Anything works. The crepe can be folded around the fillings or go for the full wrap.
If you have any interesting fillings that you think I should try, let me know in the comments.