Strawberry Crepes

When I was in 7^th grade there was a visiting French student who came to my class and showed us how to make strawberry crepes. I was already aware of my Francophile self, so I soaked up everything she said and soon after my parents got me a crepe pan. I have been making these ever since. I like to switch out different types of fruit and jam. Another favorite combination is blueberry peach with peach or apricot jam.

4 eggs beaten

1 cup milk

1 cup flour or light buckwheat flour (naturally gluten free)

½ teaspoon salt

2 tablespoons melted butter

4 cups sliced strawberries

½ cup strawberry jam (I use Bonne Maman)

2-3 cups of whipped cream

Whisk the first 5 ingredients together and let stand 30 minutes. Grease a 10 inch crepe pan and place on medium low heat. Once pan is hot, add 1/3 cup of batter to the pan and slowly rotate the pan so batter covers the surface. Cook about 1 minute and then flip and cook another minute. Repeat with remaining batter. I stack crepes on a plate as I cook the rest.

To serve, spread each crepe with a tablespoon of jam and ½ cup strawberries down the middle. Place one side of the crepe over the berries and roll. I serve two crepes per person. Dollop each serving with whip cream and a few more berries.

Serves 4