3 eggs, beaten
1 cup milk
1/3 cup water
1 cup all-purpose flour
1/2 tsp Clabber Girl Baking Powder
1/2 tsp salt
3 Tbsp sugar
1 cup refrigerated whipped topping
3/4 cup fresh sliced strawberries
FOR CREPES: Mix together eggs, milk and water; set aside. In a separate bowl, sift together flour, baking powder, salt and sugar. Beat into liquid mixture.
FOR FILLING: In a mixing bowl, beat together whipped topping and strawberries until thoroughly combined. Fill crepes with Chantilly mixture and dust with powdered sugar.
Lightly oil a 6-8 inch skillet; heat over medium heat, and pour in about 1/2 cup of batter. Rotate skillet until batter covers bottom; cook until lightly brown, then turn and cook other side.