Strawberries and Cream In Crepes

• 2 eggs
• 1 cup flour
• 1 cup plus 4 tablespoons milk
• 2 teaspoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons sweet butter
• 3/4 cup heavy cream
• 4 tablespoons sugar
• 4 tablespoons Grand Marnier (or liqueur of your choice)
• 2 pints strawberries, stems removed, sliced into thirds

1. Put the eggs and flour into a mixing bowl and start beating and blending with a wire whisk.
2. Add the milk, stirring.
3. Add the sugar and vanilla extract and stir well.
4. Melt 2 tablespoons butter in a 7- or 8-inch nonstick pan.
5. When the butter is melted, pour it into the crepe batter.
6. Place a strainer over a mixing bowl and pour the batter into the strainer, pushing through solids with a rubber spatula.
7. Melt remaining butter and use this to grease the pan.
8. Brush the pan lightly with butter and place it on the stove.
9. When the pan is hot but not smoking, add 2 tablespoons of batter and swirl it around to completely cover the bottom of the pan.
10. Cook over moderately high heat for about 30 seconds or until the crepe is slightly brown on the bottom.
11. Flip it and cook for another 15 seconds.
12. Remove the crepe and place on wax paper.
13. Repeat until all the batter is used.
14. When the crepes are cool, wrap in aluminum foil and refrigerate until used (they also can be frozen).

eggs, flour, milk, sugar, vanilla, sweet butter, heavy cream, sugar, grand marnier, pints strawberries

Taken from cooking.nytimes.com/recipes/10464 (may not work)