Yield: 4 - 6 Servings

Ingredients:
For the Crepe batter:

1 cup Flour

Pinch Salt

4 each Eggs

1 cup Milk

1 tsp. Vanilla (optional)

2 tsp. Melted butter

As needed - Cooking oil

1 pint Strawberries, stemmed and quartered

1 1/2 cup Strawberry sauce or mixed berry sauce (recipe follows)

1 1/4 cup Whipped cream, slightly sweetened

To garnish Whole strawberries, cut in half

For service Confectioner’s (powdered) sugar

Method:
Prepare Chef Larry's Strawberry Sauce or mixed berry sauce per recipe, reserve. To prepare crepes, sift flour and salt into a mixing bowl. Add eggs and mix until smooth. Incorporate milk, vanilla and melted butter, mix until smooth. Allow batter to rest for at least 4 hours. Prepare crepes by heating a non-stick pan over medium heat. Pour in 2 - 3 ounces of batter and swirl pan to create a thin layer. Cook crepe until set and carefully turn. Slide crepe from pan and reserve keeping warm. Repeat process to make 12 crepes.

Heat strawberry sauce over low heat, stir in quartered strawberries, just to warm through. Fold in crepes and arrange on serving palates. Top with warm strawberries and sauced. Garnish with a dollop of whipped cream, halved strawberries and a dusting of Confectioner's Sugar. Serve immediately.

Strawberry Sauce

Yield: 1 cup

Ingredients:
1 1/2 cup Ripe strawberries, hulled and sliced 1/2 cup Orange juice or water 1 tbsp. Sugar Squeeze - Fresh lemon juice

Method:
Place strawberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.

Chef Larry’s Notes:
This recipe can also be made with mixed berries. Add raspberries, blueberries and blackberries to the strawberries.