1 quart fresh strawberries (cleaned hulled and sliced)
2 cups whipped cream
1 tablespoon granulated sugar
To make the crepes whisk the eggs in a medium-size bowl. Using an electric mixer gradually mix in the milk, 1/ 4 cup water, flour, and salt. Mix until smooth. Refrigerate covered for at least 30 minutes.
Place strawberries in a medium-size bowl – stir in the granulated sugar and refrigerate until ready to use.
To cook the crepes heat an 8-inch skillet with sloping sides over medium heat lightly brushed with butter. Pour about 1/3 cup of the batter into the skillet and rotate the pan quickly to spread the batter out.
Cook until golden brown, flip; and cook until browned on the other side. Repeat the process until all the batter is used up.
To assemble the crepes, fill each crepe with 1/2 cup strawberries, top with 3 tablespoons of whip cream, fold them over and sprinkle the Confectioners’ sugar on top.
Top with more whip cream and garnish with fresh berries.