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How to Make

Step 1: Combine eggs and flour in a bowl. Beat with a wire whisk until smooth.
Step 2: Add milk, water and salt; beat until smooth. Refrigerate, covered for 3 hours.
Step 3: With a pastry brush dipped in the melted butter, very lightly coat the bottom of a hot 5-inch crepe pan or skillet.
Tip: Test 1 crepe; if too thick add a bit of milk
Step 4: Pour in about 1 1/2 tablespoons of batter and quickly rotate the panto coat it with a thin film of batter.
Step 5: Cook over moderately high heat until underside is lightly brown.
Step 6: Turn crepe with a spatula; lightly brown other side. Remove crepe to a plate and reserve.
Step 7: Repeat with remaining batter. Pile crepes on top of each other.
Step 8: Mash 1/3 of the strawberries in a skillet over medium heat.
Step 9: Add sugar, kirsch and Cointreau; cook only until liqueurs are heated.
Step 10: Flame with a match and set aside.
Step 11: Separate crepes and coat in sauce; reheat together for 2 - 3 minutes.
Step 12: Surround ice cream with the remaining whole strawberries.
Step 13: Place one crepe over each ice cream scoop.
Step 14: Pour enough of the sauce over crepe. Serve immediately.
NOTE: Extra crepes can be refrigerated for 1 or 2 days - or frozen for 2-3 months. Place a small piece of wax paper between crepes before storing. The sauce will keep about a week in the refrigerator. Raw batter will keep, covered, in refrigerator for 2 - 3 days.