| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Skim milk |
| 1 | c | Flour |
| 1/8 | t | Salt |
| Cooking spray | ||
| 1/2 | c | Chablis wine |
| 1/4 | c | Water |
| 1/4 | c | Sugar |
| 1 | T | Cornstarch |
| 3/4 | c | Fresh or frozen strawberries |
| 1/2 | c | Diced orange segments, opt |
| 1 | T | Water |
| 4 | Lovers crepes |
INSTRUCTIONS
submitted by: houses@xtalwind.net Combine first 4 ingredients and mix on low speed for about a minute.Scrape down sides and blend well until smooth.Let stand 30 minutes.Coat bottom of 6 1/2 inch omelet or frying pan with cooking spray.Heat pan over low heat.Pour in about 3 tablespoons batter-tilting and turning pan to spread batter evenly.Cook until lightly browned on bottom-turn over and brown other side(this is a rather quick process)-Makes about 15 crepes. To store-wrap crepes separated with waxed paper ,freeze or refrigerate. Chablis Fruit Sauce: In small saucepan,combine first 3 ingredients-bring to boil-simmer 5 minutes Stir cornstarch and 1 tablespoon water until smooth.Stir into wine mixture and simmer several minutes until thickened,stirring occasionally.Add fruit and heat until fruit is hot.Fill crepes,fold over and spoon extra sauce over top.Makes 2 servings Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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