Categories: Desserts, Italian 
      Yield: 6 servings 
  
      2 tb Butter                            2/3 lb Of ricotta cheese 
  1 1/2 c  Sifted flour                      1/4 c  Granulated sugar 
      2    Eggs plus 2 extra egg yolks         1 ts Vanilla extract 
      2 c  Milk                                1 pt Fresh strawberries, hulled 
      1 tb Granulated sugar                         -and crushed 
      1 pn Of salt                         
  
  confectioner' sugar 
   
  Melt butter in top of a double boiler over hot, not boiling water.  In a 
  bowl, prepare the batter by mixing the flour, eggs, and egg yolks, 
  milk,granulated sugar (1tbsp) , and salt. Blend well.  Heat a 6 inch 
  skillet or crepe pan and brush it with melted butter. 
   
  Pour in about 3 tbsp of the batter and tilt the pan to spread batter over 
  entire bottom.  Cook on both sides. Stack crepes as they are cooked.  Cover 
  them with wax paper until they are to be filled.  To make filling, cream 
  the ricotta with the granulated sugar and vanilla.  Add strawberries and 
  mix gently. Spoon some of the mixture down the center of each crepe and 
  roll up the crepe.  Sprinkle the rolled crepes with confectioner's sugar. 
  Serves 6-8. 
   
  Origin:  Hearth and Home Companion. Shared by: Sharon Stevens.