1 pint fresh strawberries, sliced 1/2 cup granulated sugar 18 to 20 crepes Strawberry Cr?me
Strawberry Cr?me 8 ounces cream cheese, softened 1/4 cup confectioners' sugar 1 cup sliced strawberries
Crepes 1 cup all-purpose flour 1/2 teaspoon salt 1 1/2 cups milk 3 eggs, beaten 2 tablespoons butter, melted 1 tablespoon sugar (if desired to make a sweet crepe) 1/2 teaspoon nutmeg (if desired to make a sweet crepe)
Reserve 1 cup sliced strawberries for Strawberry Cr?me. Sprinkle sugar over remaining berries. Make crepes. Prepare Strawberry Cr?me. Spread about 1 tablespoon filling on each crepe; roll up. Serve with sweetened strawberries.
Strawberry Cr?me: Combine cream cheese and confectioners' sugar. Blend in strawberries.
Crepes: Stir together flour and salt (sugar and nutmeg, if desired); set aside.
Blend together milk, eggs and melted butter. You can use an electric mixer, hand beater or blender. Add liquid to flour mixture all at once; beat until smooth.
Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook 2 crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen edges and flip over. Cook 30 seconds to 1 minute more. Stack crepes on ovenproof plate or baking dish to keep warm.
