Crepes with Strawberries & Cream

Directions

1. 1) In medium bowl, with wire whisk, beat milk, flour, salt, eggs, 3 tablespoons melted margarine or butter, and 1 tablespoon sugar until smooth. Cover and refrigerate batter at least 1 hour (to allow the flour to absorb the liquid, making the batter thicker and easier to work with).
   
   2) Meanwhile, in another medium bowl, combine strawberries, orange-flavor liqueur, and 2 tablespoons sugar. Let stand at room temperature 20 minutes to allow sugar to dissolve and berries to marinate.
   
   3) With pastry brush, brush bottom of nonstick 10-inch skillet with small amount of remaining melted margarine or butter; heat pan over medium heat until hot.
   
   4) Pour scant 1/4 cup batter into pan; tilt pan to evenly coat bottom. Cook crepe 2 to 2 1/2 minutes or until top is set and underside is slightly browned. Using heat-safe rubber spatula, lift up edge of crepe to loosen it from pan. Flip crepe over and cook other side about 30 seconds.
   
   5) Slip cooked crepe onto waxed paper. Repeat until all batter is used, stacking crepes, with waxed paper between them. (If not using right away, store wrapped crepes in refrigerator up to a week. Let wrapped crepes stand at room temperature 1 hour before using.)
   
   6) In small bowl, with mixer at medium speed, beat heavy or whipping cream with remaining 1 tablespoon sugar until soft peaks form. Spoon cream into serving bowl.
   
   7) Strain liquid from marinated strawberries into small bowl with remaining melted margarine or butter; brush strawberry liquid on crepes. Fold each crepe into quarters. Place strawberries in small serving bowl. Serve crepes with strawberries and whipped cream. Dust crepes with confectioners' sugar if you like.