Number of Servings: 6 Serving Size: 2/person
Pan Size: non-stick medium size skillet
Preheat: so a drop of water sizzles, grease lightly
Preparation time: 20 min. Cooking Time:3-5 min. per crepe

6 eggs
4 tsp. sugar
1 tsp. Salt
2 cups flour, sifted
2 cups milk Garnish withmint sprigs, parsley with long stems
1/4 - 1/3 cup sour cream
3 tbsp.cornstarch
3- 10 oz. boxes frozen strawberries in sauce

Step by Step Directions - Preheat pan. Mix together eggs and sugar and salt. Alternate flour and milk. Beat thoroughly. Pour 1/4 cup batter into pan, spread evenly. Turn when side is lightly browned. Brown second side. Remove to a flat surface. Place approximately 1/8 cup strawberry filling in a 5-6-inch line along one edge of crepe. Roll up crepe and place on serving plate. Pour or paint a stripe of strawberry sauce along length of crepe, garnish and serve warm.

Strawberry Filling: Defrost strawberries overnight. Mash and drain through a sieve, reserving juice for garnish.
Stir in sour cream or amount to taste.

Strawberry Sauce: Place juice in a heat-proof container such as a 4-cup measuring cup. Add corn starch and whisk together. Microwave off and on until sauce thickens. (May also be cooked on the stove top; microwave is quicker.)
Use whisk to stir in between heatings. Drizzle over crepes. Left over sauce may be served over biscuits.