Swedish Strawberry Pancakes

• 2 eggs
• 1 c. light cream
• 1/2 c. enriched flour
• 1 1/2 tsp. sugar
• 1/8 tsp. salt
• 2 (10 oz.) pkg. frozen strawberries, thawed and drained
• powdered sugar
• whipped cream

1. Beat eggs just to blend.
2. Add cream.
3. Sift in dry ingredients; beat with rotary beater until batter is smooth.
4. Let stand for 2 hours to allow batter to thicken.
5. Heat griddle to 375u0b0 or until water "dances" when dropped onto it.
6. Butter lightly.
7. Beat batter again.
8. Drop 2 tablespoons of batter for each pancake.
9. Turn when brown.
10. Fill each pancake with strawberries and roll up.
11. Arrange 3 on each serving plate.
12. Sift powdered sugar over all and top middle pancake with whipped cream.
13. Garnish with a "perfect" strawberry on top.
14. The pancakes themselves, without the filling, are good with just strawberry butter.

eggs, light cream, flour, sugar, salt, frozen strawberries, powdered sugar, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947346 (may not work)