Cornmeal crepes with berries
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sliced strawberries |
| 1 | cup | Milk |
| ⅔ | cup | All-purpose flour |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Apricot jam |
| * - or regular sour cream | ||
| 2 | tablespoons | Sugar |
| 3 | larges | Eggs |
| ¼ | cup | Yellow cornmeal |
| 2½ | teaspoon | Butter or margarine |
| Vanilla low-fat yogurt* | ||
Directions
INGREDIENTS
DIRECTIONS
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 ¼ teaspoon butter and swirl to coat surface. Pour in ¼ 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 the files of Earl Shelsby
Submitted By GAIL SHIPP On 06-26-95