Strawberry Dessert Crepes

2 pints fresh strawberries, cleaned, hulled and sliced

1/2 cup brown sugar

1 cup milk

1 cup flour

1/8 tsp salt

3 eggs

2 Tbsp butter, melted

1 cup whipping cream

2 Tbsp powdered sugar

Combine strawberries and sugar; toss lightly until well mixed, then set aside.

Add milk to flour and salt; beat until smooth. Add eggs and beat well. Stir in melted butter. Refrigerate for one hour.

Coat a 10-inch skillet with vegetable cooking spray and place over medium heat until hot, but not smoking. Pour 1/4 cup batter into skillet and quickly tilt pan to spread the batter in a thin, even film. Cook about one minute, then lift the edge to check for doneness. Shake loose and flip; cook on the other side for about 30 seconds. Place on a towel to cool. Repeat with remaining batter.

Whip cream until stiff peaks form. Spoon about 1/4 cup strawberry mixture into center of each crepe and top with whipped cream. Roll up, leaving the ends open. Place crepes seam-side down in a serving dish; dust with powdered sugar.

Serves 8