Recipe

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• 1 quart fresh strawberries, washed, hulled and quartered
• 1/3 cup powdered sugar , plus
• 2 tbsp powdered sugar, divided
• 1/3 cup orange juice
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/4 tsp mace
• 12 -14 crepes
• 3 eggs
• 1 cup flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 1 1/4 cups buttermilk or 1 1/4 cups sour milk
• 2 tbsp butter, melted

• 1 Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
• 2 Cover and refrigerate several hours.
• 3 In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
• 4 Beat mixture until it begins to thicken.
• 5 Spoon strawberries and juice onto cooled, cooked crepes, fold over.
• 6 Top with whipped cream.
• 7 For the crepes, combine ingredients in blender jar.
• 8 Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
• 9 Refrigerate batter for at least 1 hour.
• 10 Cook on preheated crepe pan as per manufacturers instructions.