Ingredients
2cupsstrawberries,washed, divided
2tbspsugar
2tbspcointreau,adjust to tastes
1½cupsheavy whipping cream
2tbspsugar
1tspvanilla extract
2large eggs
4tbspoil,or melted butter
1tsppure vanilla extract
2tbspsugar
1¼cupmilk
1cupflour,plain or all-purpose
Preparation
Cut the strawberries into quarters.
Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes.
Whisk eggs, oil, vanilla, sugar and milk until light in color. Add the flour and whisk again until batter is lump free.
Grease a 10-inch pan with a light coating of butter and wipe over with a paper towel.
Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer.
Cook until the crepe is set and the edges begin to change golden in colour.
Gently peel the edges away from the pan and flip to cook the underside for a further 20 to 30 seconds. When cooked through, remove onto a separate plate and repeat with the remaining batter.
Once the Crepes are done, combine the cream, extra sugar and vanilla.
Chop half of the macerated strawberries into smaller pieces and mix through the cream mix until just combined.
Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again.
Stack them; top with remaining macerated strawberries and dust with icing sugar. Enjoy!
