Crepes: 1 cup cold milk 1 cup cold water 4 T. melted butter 1/4 t. salt 4 eggs 2 cups all-purpose flour
Blend all ingredients in blender and let sit in regrigerator at least 2 hours or overnight. Melt oil or butter in crepe pan over medium high heat. Place 1/4 cup batter in pan and cook quickly on each side...will turn a speckled brown. Place each crepe one on top of one another on a plate until you have made as many as you need. (recipe makes about 16 - 20, you can half the recipe) Filling: 1 pint carton fresh strawberries, hulled and sliced. 1/4 to 1/2 cup strawberry jam, melted. 1 cup ricotta cheese.
Place half of the strawberries with the cheese and stir. Stir rest of strawberries with the hot jam and reserve for topping.
Fill the crepes with the cheese mixture, roll and place on plate with seam on the bottom of plate. Drizzle hot strawberry sauce over crepes and dust with icing sugar. A delight on any June morning in Ontario!