[Image: crepes]
Lime-Cream Filling (see recipe below)
3 cups sliced strawberries
1/2 cup sugar
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon finely shredded lime zest
2 tablespoons fresh lime juice
2 eggs
Butter
Prepare Lime-Cream Filling. In a large bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes.
In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Stir in milk, butter, lime peel, lime juice, and eggs; beat until smooth.
Lightly grease a 6- to 8-inch frying pan or crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than 1/4 cup crepe batter into hot pan; swirling it until a thin layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until light golden brown. Run wide spatula around edge of crepe to loosen; turn and cook other side approximately 30 second or until light brown (the second side is spotty and is used as the inside of the rolled crepe).
Repeat with remaining batter, adding addition butter to pan if needed. Stack crepes (browned side up) on a plate; let cool. NOTE: Use the crepes right away or cover with plastic wrap and refrigerate until needed.