Ingredients Jump to Instructions ↓

  1. 3 c Sliced strawberries

  2. 2 tb Sugar

  3. 1 c Milk

  4. 3 Large eggs

  5. 3/4c All-purpose flour

  6. 1/4c Yellow cornmeal

  7. 1 ts Vanilla

  8. 2 1/2ts Butter or margarine

  9. 1/4c Apricot jam Vanilla low-fat yogurt*

Instructions Jump to Ingredients ↑

  1. + Directions : * - 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.


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