▢ 1 ½ pounds strawberries (fresh or frozen) divided (approx 6 cups)
▢ ¼ cup sugar
▢ ¼ cup water
▢ 1 teaspoon cornstarch
▢ 1 cup whipped cream
▢ 2 eggs
▢ 1 cup milk
▢ 1 cup flour
▢ 2 tablespoons vegetable oil
▢ 1 teaspoon sugar
▢ a pinch of salt
▢ 1 tablespoon butter
Wash strawberries. Slice ½ pound of the berries (about 2 cups) and set aside for serving. Chop the remaining strawberries into ½” pieces.
Combine the chopped strawberries, sugar, water, and cornstarch in a medium saucepan.
Bring to a simmer while stirring and let cook 5-6 minutes or until thickened. Set aside.
Combine eggs, milk, flour, oil, sugar, and salt in a blender.
Pulse until smooth, about 5 times.
Melt 1 teaspoon butter over medium heat in a 6-inch skillet.
Add 2 tablespoons crepe batter and quickly pick up the skillet and swirl to move the batter to the edges of pan.
Cook until tiny bubbles on the top pop and the crepe is set.
Remove and place on a plate. Repeat with remaining crepes.
Place 3 crepes on a serving plate.
Spoon strawberry sauce over crepes and top with whipped cream and remaining fresh strawberries. Fold or roll as desired.