1 cup half and half
1/2 cup sifted flour
2 tablespoons sugar
1/2 teaspoon salt
2 package (10 ounces.) frozen strawberries, thawed and drained
Beat eggs until light and lemon colored. Beat in half and half. Sift flour,
sugar and salt. Beat until smooth. Let stand 2 hours; stir batter. For each
pancake pour 2 tablespoons batter, all at once, onto preheated lightly buttered
griddle. Brown on underside; turn and brown second side. Roll pancakes; place on
ovenproof platter. Cover and keep warm in slow 300 degrees oven.
To serve: Unroll pancakes, fill each with spoonful strawberries and roll. Place
2 or 3 rolls on serving plate; sprinkle with confectioners sugar and serve with
Yield: about 16 to 20 pancakes. Makes 8 to 12 servings.