Blend flour, milk, eggs, egg-white, and sugar. Butter pan. Add 1/2 C crepe mixture to pan and tilt pan to coat. When bottom of crepe is slightly browned and top is no longer fluid, turn (or flip) with rubber spatula. When golden brown on both sides, remove to plate and keep warm.
To make filling: Slicke strawberries. In a small bowl, mix strawberries with brown sugar and set aside.
Add filling to crepe, wrap, top with whip creme or sour cream. Enjoy!
Originally Submitted
11/7/2007
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