Strawberry Pancakes

3 eggs
1 cup half and half
1/2 cup sifted flour
2 tablespoons sugar
confectioners sugar
1/2 teaspoon salt
2 package (10 ounces.) frozen strawberries, thawed and drained
whipped cream

Beat eggs until light and lemon colored. Beat in half and half. Sift flour, sugar and salt. Beat until smooth. Let stand 2 hours; stir batter. For each pancake pour 2 tablespoons batter, all at once, onto preheated lightly buttered griddle. Brown on underside; turn and brown second side. Roll pancakes; place on ovenproof platter. Cover and keep warm in slow 300 degrees oven.

To serve: Unroll pancakes, fill each with spoonful strawberries and roll. Place 2 or 3 rolls on serving plate; sprinkle with confectioners sugar and serve with whipped cream.

Yield: about 16 to 20 pancakes. Makes 8 to 12 servings.

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