Fresh Strawberry Crêpes ~ Foodie Friday

One of my favorite treats when Strawberries come into the market!With a huge thank you going out to our host and creator of Foodie Friday Designs by GollumPlease click above to find links to all of this weeks participants, and check out Michael's SCRUMPTIOUS looking delicacies!~~~~~~~I love berries! Though the strawberries in my garden won't be ripe until summer; we've been able to get some surprisingly sweet strawberries from California lately.They can be filled with most any kind of cheese filling you like; ricotta, cottage cheese, or a cream cheese blintz-type filling (of course, if you use a blintz filling with raw eggs, you will want to bake the crepes to cook the eggs.Since I usually always have cottage cheese on hand, that is what I use. Simple and good!For the sauce I heat strawberry jam or preserves in a small saucepan, along with some sliced strawberries and a squeeze of lemon or orange, then boil slowly until the desired consistency is reached. I like to serve the hot sauce over the cool cheese crepes, but if hot filling is preferred the assembled, sauced crepes can be heated in the oven.The sliced fresh berries and sprinkled over, as generously as you like.A dollop of softly whipped, slightly sweeted cream is the finishing touch, along with a dusting of confectioner's sugar. Yum! One of the many reasons I like Spring. :)The recipe I frequently use for crêpes is one of Julia Child's, mixed in the blender,and can be found HERE, on my recipe blog. .