Strawberry Crepes Supreme (4 servings) 2 pints fresh strawberries 4 large eggs 1/2 cup milk 1/2 cup water 2 Tablespoons butter 2 Tablespoons brandy 1 cup all-purpose flour 1/2 teaspoon salt 1 Tablespoon vanilla 2 Tablespoons sugar melted butter to grease skillet powdered sugar whipped cream Place the eggs, milk, water, 2 Tablespoons butter, brandy, flour, salt, vanilla, and sugar in a blender. Blend until smooth. Let the batter stand at room temperature for 30 minutes. Heat a 7-inch skillet; brush with melted butter. Pour in 2 Tablespoons batter for each crepe, turning and tilting the skillet to spread thin. Brown on one side. Set all the crepes out on a warm platter and sprinkle each crepe with powdered sugar. Place strawberries in the center of each crepe and fold envelope style. Spoon a few strawberries on top and garnish with whipped cream. Use the nicest, freshest strawberries you can find. This recipe is a taste of Spring. I hear birds tweet just thinking about it. Mr Breakfast would like to thank football for this recipe. Recipe number 344. Submitted 8/3/2002.