2/3 cup milk
1/3 cup water
1/2 t. vanilla
1/2 t. grated lemon rind
3/4 cup flour
1/2 t. salt
2 T. powdered sugar
1 pint strawberries, cleaned and sliced
Cinnamon and additional powdered sugar
1. Beat eggs and combine with milk, water, vanilla, and lemon rind. Sift dry ingredients into wet ones. Using a very few quick strokes, beat together. Batter should be lumpy.
2. Heat a 5 inch non-stick skillet over moderate heat. Put in one big tablespoon of batter. Swirl pan to spread batter over surface of skillet. Let cook for a couple of minutes. Lift the side of the pancake to see when bottom is light brown. Turn over by loosening side of pancake with a fork and then picking up with your fingers. Makes about 8 pancakes (4 servings).
3. Put 1 heaping tablespoon of berries in each pancake and roll up. Put rolled pancakes in a warm oven (lowest setting) to keep warm while preparing the rest.
4. Sift a little additional powdered sugar over the rolled pancakes, then sprinkle with cinnamon.
*Usually after cleaning and cutting up the strawberries, I toss and coat with a teaspoon of sugar and let sit while I prepare the crepes. This helps pull the juices and sweeten the berries if they are hard and not very sweet. Frozen berries can be used, but should be drained and tasted before adding any extra sugar.