Preparation

1. Prepare the crêpes: Melt butter with the milk in a small saucepan over low heat. While butter is melting, combine the flour, salt and sugar in a medium bowl. Whisk to combine. Whisk in the egg and vanilla until mixture resembles a thick and sticky batter. Whisk in the milk and butter mixture until the batter is smooth. If time allows, leave the batter to rest in the refrigerator for 30 minutes.
2. Prepare the chocolate sauce: Place the chocolate in a medium bowl; reserve. In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla and salt. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. Reserve.
3. Prepare the vanilla whipped cream: In a large bowl, whisk the cream, vanilla and sugar together until medium-stiff peaks have formed. Reserve.
4. Fit the Cuisinart® Griddler® with the griddle plates and preheat both to medium. Once the grill is preheated, pour ¼ cup batter onto each griddle plate and spread out very thin and evenly with a small offset spatula or small silicone spatula. Cook the crêpes for 2 to 3 minutes, until the edges start to brown; flip and cook for an additional 1 to 2 minutes. Repeat to finish batter.
5. Serve each with a dollop of the vanilla cream and fresh berries; drizzle the chocolate sauce over.