3/4 c. flour
1 c. milk
1 egg
2 tbsp. salad oil
2 tbsp. sugar
1/4 c. sugar
2 pts. chopped strawberries
2 tbsp. orange liqueur
1/2 tsp. grated orange peel

Beat together flour, milk, egg, oil and 2 tablespoons sugar. Cover and refrigerate for one hour.

Brush the bottom of a 7 and 10 inch pan with oil over a medium heat. Pour 1/4 cup into the 7 inch pan while tilting pan to coat. Cook until the underside of the crepe is browned. Loosen crepe with a spatula and invert into the 10 inch pan for 30 seconds. Slide onto waxed paper.

Combine chopped strawberries with liqueur, orange peel and 1/4 cup sugar into a saucepan over low heat. Cook until heated through. Spoon strawberries onto crepe and fold the crepe into quarters.