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

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