In a blender or food processor, mix together all ingredients for the crepes until well combined. Pour batter into a bowl, cover and refrigerate for 30 minutes.

Heat a non-stick skillet on medium heat and pour ⅓ cup crepe batter in the center, swirling to spread evenly. Cook for 45 seconds to 1 minute, then flip and cook for an additional 30-45 seconds.

Transfer the cooked crepe to a plate and repeat with remaining batter.

For the chocolate whipped cream filling, chill the bowl and whisk attachment for 15-30 minutes. Beat heavy cream until thick, then add granulated sugar, cocoa powder, and vanilla extract. Beat until semi-firm peaks form and refrigerate until ready to use.

Take one crepe, spoon chocolate whipped cream on one side, add sliced strawberries, and fold. Drizzle with chocolate sauce and serve with fresh berries or mini chocolate chips.