Crepes with Strawberries and Cream ("Eating Crêpes in Colombia") from Anika Fajardo

Makes 4 filled dessert crêpes

For filling:

1 pint of strawberries, sliced

1 T. sugar

2 t. Cointreau (optional)

For crêpes:

2 eggs

1/3 c. + 1 T. flour

1/2 c. milk

butter

For cream:

3/4 c. heavy whipping cream

1 t. sugar

In a small bowl, combine strawberries, sugar, and Cointreau. Stir and let stand at least 15 minutes (may be prepared and refrigerated up to 24 hours ahead).

In another bowl, whisk together eggs, milk, and flour until smooth. There may be some lumps in the batter. Heat a crêpe pan or medium skillet (about 6-8 inches) over high heat. When pan is hot, rub the surface with enough butter to coat (use one end of a stick of butter, removing only part of the wrapper). Use a 1/3 measuring cup to scoop out batter. Drop into the pan and then quickly swirl to immediately coat the pan. Let crêpe cook until edges begin to curl. Shake the pan and when the crepe loosens, it is ready to flip. Using a thin spatula, flip the crêpe and cook on the other side, about 30 seconds. Remove to a plate. Add additional butter to the pan and repeat. If the butter begins to brown or burn, turn down the heat to medium. Crêpes may be piled on a plate or layered between sheets of wax paper.

Combine heavy cream and sugar. Use an electric mixer to whip until cream thickens to desired consistency.

Fill each crêpe with a quarter of the strawberry mixture (about 1/3 cup each), then roll. Serve filled crêpes smothered in whipped cream.