1/2 cup all-purpose flour (60 g)
1 pinch of salt
2 eggs
2 tablespoons melted butter
1/3 cup milk
For the filling
1 kg strawberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons Grand Marnier or Cointreau liqueur
2 tablespoons butter
1/2 cup all-purpose flour (60 g)
1 pinch of salt
2 eggs
2 tablespoons melted butter
1/3 cup milk
For the filling
1 kg strawberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons Grand Marnier or Cointreau liqueur
2 tablespoons butter
Prepare the crepes: Mix the flour and salt in a small bowl
Add the eggs and melted butter, stirring until smooth
Add the milk and 1/3 cup of water, stirring slowly, until the batter is smooth
Let it rest for 1 hour
Heat a non-stick skillet with a diameter of 18 cm over medium heat
Butter the pan with some melted butter
Place 3 tablespoons of the batter in the pan to cover the bottom and cook until golden brown on both sides
Remove from the pan and repeat the process until all the batter is used up
Make the filling: Cut the strawberries in half and reserve four for decorating the plate
In a saucepan, mix together the sugar, cornstarch, orange juice, liqueur, and butter
Cook over low heat, stirring constantly, for 1 minute
Remove from the heat and add the strawberries
Place 1/3 cup of filling in the center of each crepe and roll up
Place two crepes on each plate, decorating with the reserved strawberries.
