Chocolate Crepe with Strawberry Preserves and Whipped Cream

Directions

1. In a blender, mix together the eggs, milk, flour, cocoa powder, Espresso Bean Balsamic, sugar, and salt until smooth.
2. Heat a 10&rdquo, nonstick skillet over low heat, add ¼, Tbsp butter followed by ¼, cup of batter to the pan and swirl to coat. Cook for about a minute until edges start to release from pan. Flip crê,pe and cook one more minute.
3. Place the strawberries in a saucepan with the lemon zest, juice, and sugar. Bring to a boil and simmer until strawberries are mostly broken down.
4. Place the cream in a stand mixer fitted with a whip attachment and whip until medium/ peaks are formed, add Cara Cara Vanilla Balsamic and whip for another couple of seconds. Fill the crepes with the strawberries, and top them with the whipped cream.