3 eggs
1/8 teaspoon salt
1 1/4 cups milk
1 cup all purpose flour
1/4 cup melted butter

Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to the egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 to 3 hours at room temperature or 8 to 12 hours in the refrigerator.

Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add milk in very small amounts until consistency is corrected. Cook crepe until light brown; turn to cook other side. Remove from pan, re-grease, and continue to cook until batter is used.

Presentation:

Lay the crepes out flat and add 2 or 3 scoops of Meadow Gold Vanilla Ice Cream in the center. Roll the crepe into a cylinder tight enough to rest without unrolling. Spoon 2 or 3 large tablespoons of sliced strawberries over the top and finish with a generous portion of Meadow Gold Whipping Cream. Garnish with a sprig of mint.