Strawberry Crepes Supreme

(4 servings)

  • 2 pints fresh strawberries
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 Tablespoons butter
  • 2 Tablespoons brandy
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoon vanilla
  • 2 Tablespoons sugar
  • melted butter to grease skillet
  • powdered sugar
  • whipped cream
Place the eggs, milk, water, 2 Tablespoons butter, brandy, flour, salt, vanilla, and sugar in a blender. Blend until smooth. Let the batter stand at room temperature for 30 minutes.

Heat a 7-inch skillet; brush with melted butter. Pour in 2 Tablespoons batter for each crepe, turning and tilting the skillet to spread thin. Brown on one side. Set all the crepes out on a warm platter and sprinkle each crepe with powdered sugar. Place strawberries in the center of each crepe and fold envelope style. Spoon a few strawberries on top and garnish with whipped cream.

Use the nicest, freshest strawberries you can find. This recipe is a taste of Spring. I hear birds tweet just thinking about it.

Mr Breakfast would like to thank football for this recipe.

Recipe number 344. Submitted 8/3/2002.