| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Crepes, Restaurants |
8 |
Servings |
INGREDIENTS
| 3 |
|
Whole Eggs |
| 1 |
c |
Unsifted Flour |
| 1/8 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
tb |
Butter |
| 2 |
pt |
Strawberries; Sliced |
| 1/2 |
c |
Light Brown Sugar |
| 2 |
c |
Sour Cream Or Whipped Cream |
|
|
Powdered Sugar |
|
|
Strawberries; Whole |
INSTRUCTIONS
FILLING
Crepes:
1. In a bowl, beat eggs well with fork.
2. Add flour and salt, beating until smooth. Gradually beat in milk and 1/4
cup water, and continue beating until smooth. Refrigerate, covered, until
ready to use after 30 minutes.
3. To cook crepes, slowly heat 8" skillet with sloping sides, until a drop
of water sizzles and rolls off.
4. For each crepe, brush pan lightly with butter. Pour in about 1/3 cup
batter, rotating pan quickly to spread batter completely over bottom of
skillet.
5. Cook until lightly browned on bottom, about 30 seconds. Turn and brown
lightly on other side. Turn out onto serving plate and keep warm in oven.
6. Fill each crepe with 1/2 cup strawberries. Top with 3 tablespoons sour
cream. Fold over crepe. Sprinkle with powdered sugar. garnish with more
sour cream and strawberries. Serve at once.
Recipe by: diane@keyway.net (The Magic Pan, San Francisco)
Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”