Crepes are an old standby in France. Not just for dessert, crepes can also be made with unsweetened batter and wrapped around ingredients such as veggies and cheese to provide a filling main dish.
– Cooking time: 10 to 15 minutes.
– Makes 10 to 12 crepes.
– Crepe batter:.
– 2 eggs.
– ½ c. all-purpose flour.
– 1 tbsp. sugar.
– ½ c. milk.
– ⅛ c. water.
– ½ tbsp. melted butter.
– 3 c. fresh, sliced strawberries*.
– ⅓ c. granulated sugar.
– 8 oz. (1 c.) cottage cheese.
– 8 oz. (1 c.) sour cream.
– ½ c. powdered sugar.
Step 2:Beat in melted butter.
Step 3:Chill batter at least 1 hour. In the meantime, combine strawberries and granulated sugar. Set aside.
Step 4:Beat cottage cheese in a blender or with an electric mixer until smooth. Add sour cream and powdered sugar and stir well.
Step 5:When batter is chilled, heat a crepe pan on medium-high heat. Pour batter into the pan as you would to make a pancake. Swirl batter to coat the entire bottom of the pan and cook for about 2 minutes, or until the bottom of the crepe is firm.
Step 6:Use a fork to gently lift crepe from pan. Quickly flip the crepe over and cook for 1 minute, or until crepe just starts to brown. Remove to a plate and repeat with remaining batter.
Step 7:Use about ⅔ of fruit and creamy mixture to fill crepes. Fold crepes over. Top with remaining fruit and creamy mixture, or top with fruit and powdered sugar.
Note : These crepes can easily be filled with other kinds of fresh fruit. Try using 3 c. of blueberries or sliced peaches instead of strawberries.