Emeril's Chocolate Strawberry Crepes With Caramel Sauce

This recipe is Sandra Lee's adaption of Emeril Lagasse's crepe recipe and is featured in one of Sandra Lee's Semi-Homemade Cooking cookbooks.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 crepes

Ingredients

• 1 1⁄2 cups fresh strawberries, sliced
• 1  tablespoon sugar (or more)
• 2  tablespoons Grand Marnier
• 6  french-style ready-made  crepes
• 6  tablespoons  nutella (chocolate hazelnut spread)
• 6  tablespoons  whipped topping
•  caramel sauce
•  cocoa powder, for dusting

Directions

1. In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
2. Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
3. Roll crepe or fold in quarters.
4. Drizzle with caramel sauce.
5. Serve immediately with a dusting of cocoa powder.