PREPARATION:

To make the chocolate sauce:

1. In a heavy small saucepan, gently warm the cream over medium heat. Add the chocolate and stir until the chocolate melts and the mixture is smooth.
2. Remove the saucepan from the heat once the chocolate has melted. Cover the sauce and keep it warm. The sauce can be made 1 day ahead, if desired. Stir it over low heat to rewarm.

To make the crepes:

1. To make the crepes, combine the flour, sugar and salt in a large mixing bowl. Whisk in the eggs and just enough of the milk to form a soft paste. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth batter.
2. Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid. Heat a crepe pan or a heavy 7-inch/18-cm-diameter non-stick sauté pan over medium-low heat. Dab some butter on a paper towel and wipe the pan with a little butter.
3. Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crepe is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula. Carefully turn the crepe over. Cook until the bottom begins to brown in spots, about 30 seconds to 1 minute. Transfer to a plate.
4. Repeat with the remaining batter, wiping the pan with butter as needed, and forming 12 crepes total.

To assemble the crepes:

1. Spread about 1 1/2 tablespoons/20 g of crème fraîche over 1 side of each crepe. Sprinkle about 6 pieces of strawberries over the crème fraîche on each crepe. Fold the crepes in half enclosing the filling.
2. Fold the crepes in half again forming triangles. Place 2 crepes on each serving plate. Drizzle the crepes with the warm chocolate sauce and serve.