Versatile crepes


These versatile crepes can play many roles. Fill them with liqueur-tinged strawberries and Balkan-style plain yogurt for breakfast, or top them with a dollop of whipped cream and the berries for an elegant dessert.

2 tbsp (30 mL) salted butter, melted
4 cups (1 L) sliced strawberries, hulled
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) orange-flavoured liqueur or orange juice

1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
4 eggs
1-1/2 cup (375 mL) milk
2 tbsp (30 mL) butter, melted
1 tbsp (15 mL) orange-flavoured liqueur or orange juice

Crepes: In bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, butter and liqueur; whisk into dry ingredients. Strain through sieve into bowl. Cover and refrigerate for 1 hour.

Heat 8- or 9-inch (20 or 23 cm) crepe pan or skillet over medium heat; brush with some of the butter. For each crepe, pour 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap. Refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

In bowl, stir strawberries, sugar and liqueur; let stand for 15 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Spoon 1/4 cup (50 mL) strawberry mixture onto centre of each crepe; fold sides over into thirds.

Tip: If crepes begin to stick to pan, dip paper towel into remaining butter and rub pan to coat lightly.
Servings: 8