2 eggs
2 egg yolks
1 c. all purpose, sifted
1/4 tsp. salt
1 1/4 c. milk
1 tsp. grated orange rind
1 tbsp. Cointreau
2 tbsp. melted butter

Beat eggs slightly, add dry ingredients alternately with milk. Add orange rind, Cointreau, and butter last. Use blender if available or strain to remove lumps. Allow batter to rest 1 or 2 hours. This batter tenderizes with age and may be kept up to 4 days in refrigerator. Leave out at room temperature 1 hour before using. Grease a 6 or 7 inch frying pan with a speck of oil. Pour on 2 tablespoons of batter in skillet, then quickly rotate to cover bottom with batter turning once until lightly browned on both sides. Place on paper towel.

FILLING INGREDIENTS:

1 c. heavy cream, whipped
1 tbsp. brown or icing sugar
4 macaroons or coconut cookies, crumbled
2 tbsp. sherry

Soak macaroons in sherry until soft, add whipped cream. Place 2 tablespoons filling in center of crepe, being careful not to come to either side. Roll crepes. Place on cookie sheet and put into freezer. When frozen, put crepes into plastic bag.

DO NOT KEEP LONGER THAN A MONTH. DO NOT DEFROST BEFORE USING-immersing them in hot sauce will bring crepes to proper temperature.

SAUCE INGREDIENTS:

1 pkg. frozen strawberries, thawed
4 tbsp. Cognac or Kirsch

Heat in chafing dish, put in crepes, 4 at a time-heat and serve with additional whipped cream.