Crèpes with tea ooh là là. French is on the menu this morning. Bask in that morning glow with a wonderfully decadent plate of Tea Crèpes and a hot cup of tea.

2 lbs quartered strawberries
¼ cup tea steeped strong (this recipe used a orange flavored black tea like this one but any tea may be used)
1/3 cup sugar
2 tbsp cornstarch

In a mixing bowl combine the sugar and cornstarch, then put in the strawberries. Toss to coat. In a medium saucepan over medium low heat pour in the strawberries, then add in the tea. Cover and let cook for about 15 minutes, stirring occasionally. Once the filling has thickened and become translucent and the strawberries are cooked, the filling is done.

½ cup tea steeped strong (use the same tea as in the strawberries)
4 eggs
¾ cup milk
4 tbsp melted butter (plus a few tbsp of butter for cooking)
1¼ cup flour

Combine all the ingredients together either in a blender or with a hand blender. Ensure there are no lumps once completely blended. To remove the bubbles from the batter gently rap the bowl on the counter a few times. It may be necessary to do this a few times to remove enough of the bubbles before cooking.

Place a medium non-stick frypan over medium heat and melt enough butter to coat the bottom of the pan. Take the pan off the heat and place one ladle full of the crèpe batter in the center of the pan. Swirl the batter around in one direction until the bottom of the pan has a thin coat of batter. Place the pan back onto the heat and cook for a few minutes on the first side until it is golden brown. Turn over and cook for about a minute on the other side and then remove from the pan. Do this until all of the batter has been used. Place a spoon full of the strawberry mixture in the center and roll up the crepe around it. Top with powdered sugar and serve.

Recipe makes about 12 crèpes with a 12-inch pan.

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