Crepes can be
made ahead and frozen. Put a piece of wax paper between each one.
Crepes filled with Strawberries and Cream
3 eggs separated
3/4 C. flour
1 C. milk
2 T. oil
1 t. sugar
1/8 t. salt
Beat egg whites until stiff, set aside. In a bowl, combine flour, egg yolks,
milk, oil, sugar and salt. Beat with a mixer until blended. Fold in egg whites.
Heat a lightly greased 6 inch skillet. Spoon in 2 T. of batter, lift and tilt
pan to spread batter. Return to heat, brown on one side. Repeat with remaining
batter to make 20 crepes.
1 C. heavy cream
1/2 t. vanilla
4 T. sugar
3 C. fresh sliced strawberries
Beat the cream until it thickens. Add in the sugar and vanilla. Continue beating
until stiff peaks form.
Spoon the whipped cream down the center of the crepe. Top with strawberries and
roll the crepe. Place seam side down on a plate. Top with a dollop of cream and
a few more strawberries.