Monday, June 17, 2013

Breakfast crepes with berries

•1-1/2 cups fresh raspberries
•1-1/2 cups fresh blackberries
•1 cup (8 ounces) sour cream
•1/2 cup confectioners' sugar
•1 carton (6 ounces) orange crème yogurt


•1 tablespoon lime juice
•1-1/2 teaspoons grated lime peel
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
•8 prepared crepes (9 inches)

Directions
•In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt.

• Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately. Yield: 8 servings 

The recipe we used for the crepes is: 1 c. flour, 1/4 c. powdered sugar, 1/2 tsp. salt, 3/4 c. milk, 3 eggs slightly beaten, vanilla as desired. Mix well. Batter will be thin (you may need to thin it a little more if your crepes are too thick). Fry in hot pan, spraying with Pam every time. I'm not sure how many it yields, maybe 10. My husband cooks them and I put the filling in and then we share it while the next one is cooking...so I'm not sure how many we actually get out of it.
  



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