The local supermarket had just gotten stocks of Driscoll's strawberries, and they weren't banged up for a change. I bought a box and used it to top the mini-cheesecakes. Seasoned the rest with a little sugar and served them up with crepes and vanilla ice cream.
I did petite serving with a small frying pan as I wanted to control portion size. Recipe is from Williams-Sonoma recipes.
Ingredients for crepes:
1 3/4 cups milk, plus more as needed
1 Tbs. light rum
1/3 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1 to 2 Tbs. unsalted butter, plus more as needed
To make the crepes, in a bowl, whisk together the eggs, the 1 3/4 cups milk and the rum until blended. Gradually whisk in the flour, sugar and salt to form a thin, lump-free batter. If there are still lumps, strain the batter through a sieve lined with several layers of cheesecloth. Cover and refrigerate for 2 hours. If the batter seems too thick (it should be the consistency of thick cream), thin it by whisking in a little milk.
Place a 9 to 10-inch nonstick crepe pan or fry pan over medium-high heat. Flick a drop or two of water into the pan; if it sizzles and spatters, the pan is ready. Drop in 1 tsp. of the butter. When it melts, tip the pan from side to side to coat the bottom. Pour a scant 1/4 cup batter into the pan, quickly tipping and rotating the pan to coat the bottom evenly. Cook until bubbles appear on the surface, and the crepe begins to dry at the edges and pull away from the pan, about 1 minute. Using a wide nylon spatula, flip the crepe and cook 30 to 40 seconds more. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 16 to 20 crepes.