Instructions: For crepes: Place ingredients one at a time in a blender and blend at high speed for 10 seconds. Heat a crepe pan on medium high until hot enough to sizzle a drop of water. Brush lightly with clarified butter and pour 2 tablespoons batter into center. Spread in pan. Cook both sides, 10 seconds each side. Remove from pan, stacking crepes atop each other if serving same day. If not, stack crepes, separating each one with a piece of wax paper; refrigerate or freeze.

Makes 21 crepes.

For meatballs: Dip strawberry balls in milk chocolate. Let set in refrigerator until firm.

For red sauce: Blend berries and sugar on medium speed in blender until still a bit chunky. Set aside.

For pasta seasoning: In a large skillet, bring all seasoning ingredients except cut strawberries to a boil. Reduce heat. Add cut strips of pasta (crepes) and a few cut strawberries. Stir fry to heat through. Put in large pasta bowl.

Drizzle with red sauce. Garnish with meatballs.

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