Batter: 3 eggs and one yolk 1 c. Flour 1/2 Tbsp. Sugar 2/3 c. Milk 2 c. Water Filling: 1 pint strawberries 2 Tbs sugar Whipped cream for top. Alternative Filling: vanilla yogurt and cottage cheese in equal amounts - sweeten to taste.
Beat eggs and yolk. Add flour a little at a time. Sprinkle in sugar. Beat until glossy. Refrigerate for 1 hour then let stand at room temperature for 1 hour. Cooking crepes: Butter a small frying pan lightly and heat. Pour 2 to 3 Tbsp. of the batter into pan and tilt to spread. Brown till bubbles pop. Remove from pan and put filling on unbrowned side. Roll and top with whipped cream.
Judy’s 1997 Family Cookbook
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