|Eggs||2 , slightly beaten|
|Light cream||1 Cup (16 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Sweetened strawberries||1⁄4 Cup (4 tbs)|
Mix the eggs and light cream in a bowl.
Sift the flour, sugar, and salt together into the egg mixture and beat with a rotary beater until smooth.
Refrigerate for at least 2 hours.
Heat a griddle until a drop of water dances on surface, then grease rightly.
Pour 2 tablespoons batter for each pancake on griddle and brown on both sides.
Roll or fold pancakes and keep warm.
Unroll and fill with strawberries just before serving, then reroll.