Crepe de Fraise

Strawberries are plentiful right now and these are particularly easy to make. Make the crepe batter the day before you want to cook them to allow the flour to be absorbed by the liquids for a lighter, more elastic crepe.

Basic Crepe Batter (makes 20 crepes)
3 large eggs
2/3 cup milk
2/3 cup water
¼ teaspoon salt
3 Tablespoons peanut oil
1 cup Wondra flour (finer than all-purpose flours)
Peanut oil to grease crepe pan
Zest of ½ lemon or orange
Allow fruit to sit in sugar and liqueur for at least 30 minutes.

Beat whole eggs, add in liquids, salt, and oil. Beat in flour. Let stand for at least an hour, preferably overnight in refrigerator. Heat crepe pan with a few drops of peanut oil. Ladle batter into pan with small soup ladle, careful to keep batter moving quickly in pan and spread out evenly to fill bottom of pan. Cook on one side; flip to other when toasted. Keep warm in 200 degree oven until all crepes are cooked. Cooked crepes freeze well.

Strawberry Preparation
1 quart of sliced strawberries
¼ cup Cointreau or any triple-orange liqueur
2 Tablespoons granulated sugar

Crepe Filling
1 pint plain Fage Greek yogurt
2 Tablespoons powdered sugar or brown sugar
Zest of ½ lemon
1 teaspoon lemon juice

Crepe Preparation
Fill warmed crepe with 2 heaping Tablespoons of yogurt mixture and spread over crepe, top with berries and juice, sprinkle powdered sugar over closed crepe. Garnish with fresh mint. Serve.