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In a blender, mix together the eggs, milk, flour, cocoa powder, Espresso Bean Balsamic, sugar, and salt until smooth.
Heat a 10” 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 crêpe and cook one more minute.
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.
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.
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