1 1/4 cups all-purpose flour
pinch of salt
3 eggs, beaten
1 1/2 cups of milk
1 tablespoon vegetable oil or melted butter
2 (pint size) baskets strawberries
1 tsp. lemon juice
1-2 tbsp. orange liqueur (such as Grand Marnier) optional
2 tsp. unsalted butter
2 tsp. orange marmalade
Whipped Cream or Double Cream
Snift the flour and salt into a bowl. Add the eggs and half the milk ad stir un1til mixed in, then add remaining milk and beat until smooth. Stir in oil or melted butter and leave for 30 minutes. Heat a non-stick pan and moisten with a little oil or butter. Pour in a large spoonful of the batter, swirling it around the pan to make a thin crepe. Cook until both sides are golden and bubbling. Stack the cooked crepes together. Fill with the warm compote, and serve with whipped or double cream.
Wash, hull and dry the strawberreis, then slice them. Melt the butter and saute' strawberries with the 1 tsp. lemon juice for a few minutes over medium heat. Stir in the marmalade and warm through until melted. Fill crepes with compote.
Tip: If desired, add 1-2 tablespoons of orange liqueur such as Grand Marnier when you are sauteeing the strawberries.
Makes 4 - 6 servings (2 crepes per serving).
Date: May 13, 2003