In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
Remove the crepes to a plate and allow them to cool completely so the whipped cream won’t melt.
Place the first crepe onto a serving platter and spread an even-thin layer of the whipped cream on top.
Repeat this step on the rest of the crepes and the whipped cream.
Make the chocolate ganache
Chop the dark chocolate and place it into a large bowl. Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Pour the ganache on top of the cake and spread it with an offset spatula. Top the cake with a strawberry or any of your favorite fresh berries and serve!
Notes
Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
Use a non-stick pan that is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.