1. Preheat oven to 450 °F. 
2. Place the Rectangular Mold or Fleximat on Perforated Baking Sheet. 
3. In a medium-sized bowl, whisk together the crepe ingredients: flour, eggs, sugar, salt, milk, club soda, and melted butter. 
4. Set aside for about 20 minutes. 
5. While the crepe mixture rests, start the Chantilly Cream by adding all the ingredients in a medium mixing bowl, whisking, or, using a mixer, beating until soft peaks form. Place in refrigerator until ready to use.
6. Add 1 cup of batter in the rectangular mold, tilting to distribute it evenly.
7. Place in the oven for about 4 minutes (start watching at a minute and a half) until the top looks dry and the edges slightly browning. Do not overbake. 
8. Remove from oven, let rest for 5 minutes. 
9. When the batter is cooler, place another Bonmat with the Perforated Baking Sheet over the Rectangular Mold and flip to unmold the crepe.
10. Cut the crepe into 8 slices and spread a thin layer of FRENCH PANTRY Apricot Almond Jam on top or any preferred filling.
11. Layer strawberries and Chantilly Cream. 
12. Roll or fold. 
13. Top with more Chantilly cream, almonds, and powdered sugar, optional. 
14. Serve immediately or set aside. Roll the crepe up in parchment if storing and tuck in the edges. Crepes are best immediately after they’re made. 

bon TIP: Place your mixing bowl in the freezer for an hour before making the Chantilly Cream to help your Chantilly Cream peak.

Enjoy cooking from our bon COOK kitchen to yours!