| 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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