For the crepes
Mix all the ingredients together (melt the butter and beat the eggs first) and leave to stand for 10 minutes.
Put a frying pan on the heat with a little butter, the excess of which is then wiped off with some absorbent kitchen paper (the pan must be kept well greased).
Then, pour in a little of the batter and cook the crepes.
Turn them in the pan to cook both sides. The crepes should be thin.
For the chocolate sauce
Place the chocolate couverture in a bowl with the milk and heat it in a microwave oven until the chocolate melts. Mix thoroughly.
Assembly of the dessert
Fill the crepes with a ball of vanilla ice cream and slice them in half.
Arrange on the plate and pour over the hot chocolate sauce.
Decorate the dish with the strawberries and the sprigs of peppermint.