Crepes are a staple wherever chocolate fountains happen, and for good reason. The thin, delicate, pancake-like rounds bring plenty of options to the table.
Directions: At the simplest level, treat the crepes as just another tasty mouthful for dipping. Roll them up into cylinders, then cut them across in 1/2-inch strips to make bite-sized pieces. Skewer a rolled-up piece with your fork and dip at your leisure.
You can also use quarter-crepes as wrappers for foods that don't dip well on their own, such as raspberries. Set the fruit in the middle of your crepe portion and fold the edges so it's enclosed, then skewer it with your fork and dip.
Tip: Dipping chocolate also makes for a perfect sauce, so at the end of the evening you can use up your remaining fruit and chocolate to make filled crepes. Spoon a line of fruit down the middle of the crepe, then fold it burrito-fashion to hold in the fruit. Drizzle the crepes with the last of the chocolate and dig in.
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