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Whipped Strawberry Crepes

. . . the crepes are good on their own but the creamy strawberry filling makes them extra special - either way, you won't be disappointed.

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Imperial	Ingredient	Metric
1 cup	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	250 mL
1/4 tsp.	salt	1 mL
1	egg	1
1 cup	milk	250 mL
1 cup	whipping cream	250 mL
1 tsp.	sugar	5 mL
1/2 tsp.	vanilla	2 mL
20-30	strawberries, sliced	20-30

Combine ROGERS NO ADDITIVE / ALL PURPOSE FLOUR and salt.

Beat egg and milk together and stir into flour mixture to make a thin batter.

In a preheated and lightly greased fry pan, swirl about 2 tbsp. (25 mL) of batter to create a very thin layer. Cook until the edges of the crepe are dry, then flip crepe and finish cooking.

Cool crepes completely.

Whip whipping cream with sugar and vanilla. Reserve 1/4 of whipping cream aside. Combine remaining whipping cream with half the strawberries.

Spoon about 3 tbsp. (40 mL) whipped mixture in middle of each crepe. Roll up and arrange 3 crepes on each plate. Spoon over remaining whipped cream over crepes and garnish with rest of strawberries.

Refrigerate leftovers, if any.

YIELD: about 8 - 10 crepes.

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