Strawberry Crepes With Crème Chantilly Makes 4 servings 1 ½ cups milk 3 eggs 1 ½ cups sifted all-purpose flour 1 tablespoon sugar Pinch of salt 1 teaspoon melted butter 1 tablespoon cognac 1 quart strawberries, hulled and halved ¼ cup sugar 2 tablespoons Kirsch or raspberry liqueur 3 tablespoons currant jelly 3 tablespoons water ½ pint heavy cream 1 tablespoon sugar Pour milk and eggs in top of blender, then add the flour, sugar, salt, butter and cognac. Blend until smooth. Strain through a fine sieve, making sure that there are no lumps. Let it stand at room temperature for 2 hours. Take a small heavy skillet and put a little butter in it. When very hot, wipe the pan with a paper towel so all excess fat is gone, making sure that there is just enough to cover the bottom. Brown the crepe lightly on both sides. Place crepe on a piece of wax paper and on preheated platter. Continue until you have made about 12 cxrepes, putting a sheet of wax paper between them. Keep warm. Put the strawberries, sugar, liqueur, currant jelly, and water in a deep skillet. Heat slowly to bring to a boil, then simmer covered for about 3 minutes. Place about 2 tablespoons of this mixture on the crepe and roll it up. Repeat this with all 12 crepes and arrange nicely on a preheated oval dish. Pour the rest of the strawberries over crepes. Serve with Crème Chantilly, which is simply the cream sweetened with sugar, lightly beaten.