STRAWBERRY CREPES

Steps:

• Filling:.
• Hull, rinse and slice strawberries into a bowl.
• Add brown sugar and toss until well coated; set aside.
• In a separate bowl whip whipping cream and refrigerate.
• Crepes:.
• In a medium bowl whisk all ingredients together until there are no more lumps.
• Over medium heat, heat crepe pan or non-stick frying pan.
• When heated remove from heat and spray with cooking oil.
• Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
• Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
• Cook for another 30 seconds on the other side.
• Should not be totally browned.
• Remove from pan onto a plate.
• Spray pan with cooking spray and repeat for the rest of the batter.
• Stack crepes with wax paper between so they can be easily separated.
• Crepes can be made ahead of time.
• Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
• They stay moist if this is done when still slightly warm.
• Assembly:.
• Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
• On top of the whipped cream spoon some of the berry sugar mixture.
• Fold one side of the crepe over the mixture and then the other side over first side.
• Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
• Enjoy.