6 cooked crepes (if you
have made 12, freeze the rest)
Basic Crepes: Sift flour and salt together into mixing bowl. Mix thoroughly with
eggs to form a thick paste. Gradually add milk, beating until smooth; batter will
have the consistency of thick cream.
Brush a hot crepe pan, 6 1/2 to 7 inches in
diameter, with butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan
to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and
brown other side. Repeat process, adding oil or butter as needed. Makes 12 crepes.
Filling garnish and assembly: Slice berries no more than 1 or 2 hours before
serving. They must not be bruised or mushy. Toss them very gently with 1/2 cup brown
At serving time drain berries and place 2/3 cup in center of each crepe. Top
each with 2 tablespoons sour or whipped cream. Sprinkle each with 1 teaspoon brown
sugar. Fold sides of crepe over center to enclose. Sprinkle with powdered sugar.
Top each crepe with 1 tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon
brown sugar and top with a whole strawberry.
Posted by LladyRusty at Recipe Goldmine - April 29, 2001.
Source: Posted by Gene - Thursday, 24 August 2000 5:48 am - Chicago Magazine,
annual restaurant issue