| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 10 | Servings | |
INGREDIENTS
| 3 | c | Sliced strawberries |
| 2 | tb | Sugar |
| 1 | c | Milk |
| 3 | Large eggs | |
| 2/3 | c | All-purpose flour |
| 1/4 | c | Yellow cornmeal |
| 1 | ts | Vanilla |
| 2 1/2 | ts | Butter or margarine |
| 1/4 | c | Apricot jam |
| Vanilla low-fat yogurt* |
INSTRUCTIONS
* - or regular sour cream ======================================================= ================== Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps. Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat. When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made. Spread 1 side of each crepe lightly with jam; fold in quarters. Offer crepes with berries and yogurt to add to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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