| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Skim milk |
| 1 |
c |
Flour |
| 1/8 |
ts |
Salt |
|
|
Cooking spray |
| 1/2 |
c |
Chablis wine |
| 1/4 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 3/4 |
c |
Fresh or frozen strawberries |
| 1/2 |
c |
Diced orange segments (opt) |
| 1 |
tb |
Water |
| 4 |
|
Lovers crepes |
INSTRUCTIONS
LOVERS CREPES
CHABLIS FRUIT SAUCE
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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