Strawberries & Champagne Sauce:
1 - 16 oz. container fresh strawberries, washed and sliced
3 tbsp. sugar
½ c. champagne
¼ tsp. almond extract
1½ c. milk
¼ c. water
½ c. champagne
2 tsp. vanilla
2 c. flour
6 tbsp. melted butter, slightly cooled
¼ c. sugar
White Chocolate Mousse Filling:
⅔ c. white chocolate chips
3 oz. cream cheese, softened
1½ c. whipped topping
For Strawberries & Champagne Sauce:
In a large pot, combine all ingredients and cook on medium-high heat, bringing to a boil.
Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and allow to cool until ready to serve it over the crepes.
In a large bowl, combine all ingredients and whisk until smooth.
In a large saucepan over medium heat, pour about ⅓ - ½ c. batter, covering the entire bottom of the pan in a thin layer.
Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping.
Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
Remove crepe from pan, and continue making crepes with remaining batter.
For White Chocolate Mousse Filling:
In a small saucepan over low-medium heat, melt the chocolate chips until smooth. Cool to tepid.
Meanwhile, in a mixing bowl, beat cream cheese until smooth.
Gradually add the cooled chocolate to the mixing bowl, and beat until thoroughly combined and smooth.
Fold in whipped topping.
To assemble crepes, spoon or pipe 3-4 tbsp. of white chocolate mousse across the diameter of each crepe, and roll them into 1-inch tubes. Serve 2-3 crepes per person with about ¼ c. sauce spooned over each serving.