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Crepes:
1-1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
2 tbsps butter, melted
1/2 tsp vanilla
Mix flour, sugar, baking soda and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6 to 8 inch skillet. Heat over medium heat until bubbly. Pour scant 1/4 cup of the batter onto the skillet. Immediately rotate skillet until a thin film of batter covers the bottom. Cook until light brown. Turn and cook on other side until light brown.
Chantilly Sauce:
3/4 cup chilled whipping cream
1/4 cup powdered sugar
3/4 cup sliced fresh strawberries
Chill metal bowl overnight in the freezer. Beat whipping cream and powdered sugar until stiff. Don't allow bowl to warm before beating. Fold in strawberries. Spoon about 2 tbsp of sauce on top of crepe and roll up. Serve with powdered sugar.
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