Milk
1 cup all-purpose flour
1/2 cup milk
4 tablespoons melted butter
2 tablespoons sugar
2 eggs
Filling
3 cups strawberries, hulled and sliced
1/2 cup granulated sugar
2 tablespoons orange liqueur
Milk
1 cup all-purpose flour
1/2 cup milk
4 tablespoons melted butter
2 tablespoons sugar
2 eggs
Filling
3 cups strawberries, hulled and sliced
1/2 cup granulated sugar
2 tablespoons orange liqueur
1
In a blender, beat all the crepe ingredients until smooth. Reserve
2
In a small pan, combine the filling ingredients and cook over medium heat, stirring occasionally, for 10 minutes or until the strawberries are soft
Remove from heat and blend in a blender until slightly thickened. Reserve
3
Butter an anti-adhesion crepe pan with a diameter of 23 cm over high heat
When hot, add 1/4 cup of batter and spread evenly to the bottom of the pan, tilting it
Fry for 40 seconds or until lightly browned on the bottom
Transfer to a plate and cover to keep warm
Repeat with remaining batter
4
Place one crepe in each plate
Top with a portion of strawberries and finally drizzle with the sauce
Serve while the crepe is still warm.
