Dessert Crepes

Yield: 8 to 10 crepes

Prep time: 25 minutes

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Sift flour, sugar and salt into a large bowl. Beat egg, egg white and milk together in a medium-size bowl. Add melted butter or oil and vanilla. Combine egg mixture with dry ingredients and beat with rotary beater until smooth.

Heat an 8-inch skillet over medium heat until moderately hot. Lightly grease the pan with a butter-coated pastry brush. Pour in just enough batter to cover the bottom of the pan, about 1/4 cup. Immediately tilt skillet back and forth to spread batter thinly and evenly. Cook each crepe over medium heat until light brown on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side.

Lay each crepe flat on a dessert plate. Spread the berries on one side of the crepe, covering about 1/3 of the surface. Then spread 2 tablespoons of cream over the berries and roll the crepe, starting with the berry side. Sprinkle lightly with powdered sugar and garnish with additional cream and berries.

Notes

You can store any unused crepes between layers of waxed paper carefully placed in a 
resealable bag or a freezer-proof container.

Each serving: 180 cal, 14g fat (8g sat), 70mg chol, 50mg sodium, 12g carb, 1g fiber, 3g protein

Recipe by Birgitte Antonsen, PCC Cooks instructor

More about: berries, desserts, eggs

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