1 1/2 c. milk
2/3 c. flour
1/2 tsp. salt
3 eggs

Mix above ingredients and refrigerate for at least 2 hours for crepes.

FILLING:

8 oz. whole milk ricotta cheese
1/4 c. confectioners' sugar
1/2 tsp. vanilla
1 (10 oz.) pkg. frozen strawberries, thawed

Brush 7-inch crepe pan with butter. Over medium-high heat, pour scant 1/4 cup batter in pan. Cook approximately 2 minutes, turn, cook 30 seconds. Repeat. Yield: 1 dozen creeps. Put wax paper between each crepe to prevent sticking.

Thirty minutes before serving, mix ricotta, sugar and vanilla, refrigerate.

On each crepe, spread about 1 tablespoon on each crepe with in 1/2 inch of edge. Fold 2 sides toward center, then roll. Heat all in buttered jelly roll. Top with strawberries and whipped cream.