Step 1

To make the crepe batter: Place all ingredients in a blender. Cover and blend on high for one minute, or until all ingredients are thoroughly mixed. If the flour sticks to sides, scrape it down with a spatula, and blend again for three seconds more. Cover the mixture and refrigerate for two hours or up to overnight.

Step 2

To make the macerated strawberries: In a large bowl, season chopped strawberries with orange liqueur and granulated sugar, to taste. Let strawberries marinate for at least one hour before serving.

Step 3

To make the crepes: Preheat a 6-1/2- to 7-inch nonstick or iron skillet over medium high heat. Before adding batter, check to make sure the pan is hot enough by flicking a little water inside the pan. If the water sizzles and evaporates quickly, then brush the pan lightly with clarified butter, and let the butter heat until it just begins to smoke. Remove pan from the flame with the left hand and use the right hand to pour 1/4 cup of batter into the middle of the pan. Quickly tilt the pan down and around in a circle so the batter evenly coats the entire bottom of the pan. Return pan to flame and cook for 45 to 80 seconds, or until edges of crepe are golden brown and when the pan is jerked back and forth, the crepe shakes freely. Lift the edge of the crepe with a spatula and check for a crispy, lightly browned crust. Use the spatula to lift the crepe up and hold the edges of the crepe with your fingertips to gently ease it onto the other side. Cook on the other side for about 15 to 30 seconds more, just until it's barely spotted brown. Slide the cooked crepe onto a cooling rack and let cool before stacking them on a plate. Grease the skillet again, heat to smoking, and proceed with remaining batter.

Step 4

To serve the crepes: Fold the crepes in half and half again to create wedge-looking triangles. Serve two or three folded crepes on a small dish. Top with 1/2 cup marinated strawberries and generously dust with powdered sugar.