Instructions

1. For Strawberry Preserves: Place the strawberries, sugar, water and salt into a medium saucepan and set over medium heat. Cook the strawberries, stirring frequently, for 10 minutes or until the sugar has dissolved, and the strawberries are soft and the mixture is the consistency of a sauce or syrup. Serve warm or chilled.
2. For Whipped Cream: Place the whipping cream, powdered sugar and vanilla extract in a mixing bowl set over an ice filled bowl. Whisk until peaks begin to form. Refrigerate until ready to use.
3. For Crepes: Place the milk, eggs, flour, butter, vanilla and salt into the carafe of a blender. Puree on high for 1 minute. Stop and scrape down the sides of the blender and continue to puree until no lumps of flour appear. Transfer the batter to a bowl. In order to keep the batter chilled, set the bowl inside a second bowl filled with ice water.
4. Spray a crepe pan or 10-inch sauté pan with non-stick spray and set over medium high heat.
5. When the pan is hot, pour 2 ounces of the batter in the middle of the pan. Tilt the pan in every direction to spread the batter as thinly as possible over the bottom of the pan. Cook for 2 minutes or until the crepe is set, appears dry on top and is beginning to slightly brown on the bottom.
6. Loosen the edges with a spatula and gently turn the crepe over. Cook for 1 more minute or until browned. Remove to a plate. Repeat until all of the batter is used.
7. Fold the crepes into quarters by folding them in half to create a half moon and then folding them in half again, to create a shape that resembles a quarter of a pie. Spoon the strawberry preserves on top of the crepe and then spoon some of the whipped cream on top of that. Pour a small amount of the juice from the strawberries on top of that and if you desire, dust the top with powdered sugar.