3 eggs
1 c. unsifted all-purpose flour
1/8 tsp. salt
1 c. milk
2 tbsp. butter, melted

STRAWBERRY FILLING:

2 pts. fresh strawberries, washed, hulled, sliced and tossed with 1/2 c. light brown sugar
2 c. dairy sour cream or whipped cream
Confectioners' sugar
Whole strawberries

1. Make Crepes: In bowl, beat eggs well with fork.

2. Add flour and salt, beating until smooth. Gradually beat in milk and 1/4 cup water, and continue beating until smooth. Refrigerate, covered, until ready to use - at least 30 minutes.

3. To cook crepes: Slowly heat 8 inch skillet with sloping sides, until a drop of water sizzles and rolls off.

4. For each crepe, brush pan lightly with butter. Pour in about 1/3 cup batter, rotating pan quickly to spread batter completely over bottom of skillet.

5. Cook until lightly browned on bottom, about 30 seconds. Turn and brown lightly on other side. Turn out onto serving plate (or keep warm in oven while making rest).

6. Fill each crepe with 1/2 cup strawberries. Top with 3 tablespoons sour cream. Fold over crepe. Sprinkle with confectioners' sugar. Garnish with more sour cream and strawberries. Serve at once. Makes 8 servings.