2 eggs
1/2 c. milk
1/4 c. flour
Dash salt
1 tsp. salad oil
Butter
Strawberry preserves
Powdered sugar
1/4 c. heavy cream

With an electric mixer mix together eggs, milk, flour, salt and oil. Beat until smooth. Refrigerate, covered, at least 1 hour.

For each crepe melt a little butter in a 7" skillet. Pour about 2 tablespoons batter in skillet, rotating pan quickly to cover bottom of pan. Cook over medium heat. Brown quickly both sides. Keep warm in between 2 plates while making the rest.

Spread warm crepes with strawberry jam. Roll up and sprinkle with powdered sugar. Serve with cream.