Recipe: Crepes with Strawberries and Cream

CREPES WITH STRAWBERRIES AND CREAM

"Here's a "restaurant" dessert that will impress your friends and family."

1-1/2 cups milk
2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
5 tablespoons melted butter, divided
4 tablespoons sugar, divided
1 pint strawberries, thinly sliced
1 to 2 tablespoons orange-flavored liqueur (such as Gran Marnier or Cointreau)
1/2 pint heavy or whipping cream
Confectioners' sugar (for garnish)

In a medium bowl, with wire whisk, beat the milk, flour, salt, eggs, 3 tablespoons of the melted butter, and 1 tablespoon of the sugar until smooth. Cover and refrigerate batter at least 1 hour to allow the flour to absorb the liquid. This makes the batter thicker and easier to work with.

In another medium bowl, combine the strawberries, orange-flavored liqueur, and 2 tablespoons sugar. Let stand at room temperature for 20 minutes to allow sugar to dissolve and berries to marinate.

With a pastry brush, brush a nonstick 10-inch skillet with a small amount of the remaining melted butter. Heat pan over medium heat just until the butter is bubbling. Be careful not to let the butter scorch.

Pour a scant 1/4 cup batter into the pan; tilt the pan to evenly coat with the batter. Cook the crepe for 2 to 2-1/2 minutes or until top is set and the underside is slightly browned. Using a heat-safe rubber spatula, lift up the edge of the crepe to loosen it from the pan. Flip the crepe over and cook on the other side about 30 seconds.

Slip the cooked crepe onto waxed paper. Repeat until all batter is used, stacking crepes with waxed paper between them. You should have 6 crepes. (Note: If you're not using them right away, store the wrapped crepes in the refrigerator up to a week, but let them stand at room temperature for 1 hour before using.)

In a small bowl, with mixer at medium speed, beat the cream with the remaining 1 tablespoon sugar until soft peaks form. Spoon the whipped cream into a serving bowl.

Strain the liquid from the marinated strawberries into a small bowl with the remaining melted butter. Brush the strawberry liquid on each of the crepes.

The crepes may be either folded in quarters or rolled like enchiladas. If folded, top each crepe with a portion of the strawberries and whipped cream. If rolled, spread an equal amount of the marinated strawberries slightly off center on each crepe. Then, starting at the side near the berries, roll each crepe into a strawberry-filled tube. Top each with whipped cream.

Crepes may be dusted with confectioners' sugar, if desired. Serve immediately. Makes 6 servings.