Inspired by Julia Child’s 100th birthday, I decided to make her amazing crepes, but with a twist: Dark Chocolate Crepes with Blueberry Cream.

In honor of Julia Child’s 100th birthday this August 15th, my #SundaySupper group is celebrating with PBS Food to honor this cooking legend with her amazing recipes. I have always been intimidated by French cooking until I made my first Beef Bourguignon. I quickly realized that this amazing meal was basically a beef stew.

It put things in perspective for me, not that I’m diminishing this truly amazing meal! So, to celebrate the extra-ordinary life of Julia Child, the American who brought French cooking to the family home, I decided to tackle something I’ve always wanted to make: chocolate crêpes.

Crepes alone can be made into a savory or sweet dish. This ultra thin pancake (remember simplifying makes it less scary!) can be filled with fresh fruit, whipped cream, nutella or even chocolate mousse to make a decadent dessert.

The French also like to make a savory dinner with crepes, filling them with left overs, whether it be chicken, shrimp or even beef bourguignon.

I took Julia’s basic crepe recipe and altered it with the addition of dark cocoa powder. I quickly refrigerated my chocolate crepe mix, hoping I would make them the next morning for breakfast. Well, it sat there an extra day and I was a little apprehensive whether my crêpes would turn out or not.

I had read that the batter needed to chill in the refrigerator for at least 2 hours so that the flour particles could expand in the liquid, insuring a light, thin crepe.

And I’m happy to report that it worked!

The first crêpe is your experiment, to determine whether your batter is the right consistency or not. It shouldn’t be thick and heavy, but just light enough to coat a spoon.

The cooking of the crepes is like a dance. You have to get the steps in the right order, pay close attention and keep with the rhythm. Get the pan piping hot, then remove from heat. Pour just enough batter into the hot pan with one hand. Turn and twirl and rotate the pan with the other hand to coat the pan.

1-2-3.

1-2-3.

Let the chocolate crepe brown slightly. Run the rubber spatula along the edges to take a peek and loosen the crepe. Gently flip the crepe over.

1-2-3.

1-2-3.

Doh! This is where I usually step on my proverbial partner’s toes. Flipping a crepe takes talent – talent that I am lacking! I figured out that the easiest way for me to semi-gracefully flip a crepe is to use two rubber spatulas. Success!

<resume dance>

Flip the crepe. Grease the pan. Heat the pan and start all over again.

1-2-3.

1-2-3.

I filled my lovely dark chocolate crepes with blueberry cream, to make this an antioxidant rich dessert – funny, I know, but it makes perfect sense for me! I used honey to sweeten the cream, but not just any honey. I hunted down and scored some amazing blueberry honey to complete my theme.