Adapted from Eric Akis, Times Colonist
2 lb strawberries, hulled and sliced
4 Tbsp icing sugar
3 Tbsp orange liqueur (I used Cointreau)
Place the strawberries in a bowl, sprinkle with the icing sugar and liqueur. Toss, and let macerate at room temperature for 30-60 min.
Blend in a smoothie machine or food processor to make a sauce, or see below for another option.
Fold 3 crepes in half, and then in half again. Set crepes on a large plate. Heat crepes in the microwave 45 to 60 seconds, or until nice and warm.
Gently toss the strawberries again. Now top the crepes with the strawberries and their liquid. Dollop or scoop some whipped cream, crème fraîche or ice cream alongside the crepes.