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CORNMEAL CREPES WITH BERRIES
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3 c Sliced strawberries
2 tb Sugar
1 c Milk
3 Large eggs
2/3 c All-purpose flour
1/4 c Yellow cornmeal
1 t Vanilla
2 1/2 ts Butter or margarine
1/4 c Apricot jam
Vanilla low-fat yogurt*
* - or regular sour cream
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
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 1/4 teaspoon
butter and swirl to coat surface. Pour in 1/4 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.
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