This is a dish that reminds me of my mornings with my boys, they love these and could eat them from breakfast, lunch and dinner! It is simple, delicious and easy to freeze and re-heat!
Crepe Batter: Whisk together the flour, sugar and the salt. Combine the eggs and milk and whisk the liquid into the dry ingredients. Slowly add the butter to finish. Pass the batter through a strainer and rest over night. To cook, use an All-Clad non-stick 8 inch pan and heat over a medium flame. Add 1 ounce of batter to the warmed pan and swirl until the batter coats the entire surface. Once the batter is set, flip the crepe using a silicon spatula. Repeat this process until all the batter is used. Vanilla Whipped Cream: Combine all ingredients in a metal bowl and whip with a whisk until soft peaks are formed. Keep refrigerated until ready to use. Reserve the vanilla bean pod for further use. Roasted Strawberries: Preheat oven to 325 degrees. In a bowl, combine the strawberries, sugar and zest and toss until the berries are well coated. Lay the berries in a single layer in a 9 inch cake pan and add just enough juice from the orange to cover the bottom of the pan. Roast the berries for 20-25 minutes or until the they begin to caramelize. Keep the berries warm for service. To create the dish, fold 3 crepes into triangles and spoon the warm strawberries on the top. Cover with chilled vanilla cream and allow it to melt slightly. Take a small block of 70% chocolate and, using a peeler, shave the chocolate on the top of the entire dish.