Cornmeal Crepes With Berries

Mix strawberries and sugar. Set aside.

In a blender, whirl milk, eggs, flour, cornmeal and vanilla until there are no lumps.

Place a flat-bottom 7"-8" wide frying or crepe pan over medium-high heat. When pan is hot, add 1/4 teaspoon butter and swirl to coat surface.

Pour in 1/4 cup batter all at once, then quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute.

Turn with a spatula and brown other side. Turn out onto a plate and keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks) and stacking crepes as made.

Spread 1 side of each crepe lightly with jam and fold in quarters. Offer crepes with berries and yogurt to add to taste.