1 cup all-purpose flour, unbleached
1 cup whole milk
1/4 teaspoon salt, 1 teaspoon sugar
2 tablespoons butter, melted
2 pints of fresh strawberries
½ cup sugar
2 cups fresh cream
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
De-stem the strawberries, and cut into quarters. Pace the sugar over the berries, then let stand for ½ hour.
Place the berries over the warm crepes, then top with fresh cream.
Chef Chuck Kerber