Assemble: Lay out one of the crepes. Slice a swiss roll into 1-2 cm and center it on the crepe.
Squeeze a dollop of the whipped cream from Recipe ID: 1425955 on the swiss roll.
Put some ice cream on top of the whipped cream and pour the chocolate sauce over it.
In the photo above, I tied the crepe into a ball. If you squeeze tightly, the shape will turn out nicely, but after awhile it will loosen, so you may want to tie it with a ribbon or something to secure.
The filling is the same in these ones! For Step 17, fold all sides of the crepe and wrap it up. Flip it over and top with whipped cream, chocolate sauce, and strawberries.
For plain crepes Recipe ID: 50580.
For a matcha version Recipe ID: 518880
Story Behind this Recipe
Recipe ID: 505804 is a recipe for chewy crepe batter that I came up with through trial and error. It makes crepes just like the ones from a crepe stand. I based this chocolate crepe with the original plain crepe and the matcha version (Recipe ID: 518880).
Make sure you use cocoa powder (unsweetened) instead of hot chocolate mix or any with sweeteners. It's very important to heat the frying pan very well before pouring in the batter! I heat it until it smokes, then place it on top of a damp dish cloth for a few seconds to cool, and then start cooking the crepes. Be careful not to start a fire!