Crepes: 1. In a bowl, beat eggs well with fork. 2. Add flour and salt, beating until smooth. Gradually beat in milk and 1/4 cup water, and continue beating until smooth. Refrigerate, covered, until ready to use after 30 minutes. 3. To cook crepes, slowly heat 8" skillet with sloping sides, until a drop of water sizzles and rolls off. 4. For each crepe, brush pan lightly with butter. Pour in about 1/3 cup batter, rotating pan quickly to spread batter completely over bottom of skillet. 5. Cook until lightly browned on bottom, about 30 seconds. Turn and brown lightly on other side. Turn out onto serving plate and keep warm in oven. 6. Fill each crepe with 1/2 cup strawberries. Top with 3 tablespoons sour cream. Fold over crepe. Sprinkle with powdered sugar. garnish with more sour cream and strawberries. Serve at once. Recipe by: diane@keyway.net (The Magic Pan, San Francisco) Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary" on Nov 27, 1997