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Heather's fruit and cream crepes Recipe

   
 

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     Heather's fruit and cream crepes

Category   Desserts - Breads
Sub Category   None
Servings   6

Ingredients
BASIC CREPE RECIPE INGREDIENTS
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter
FILLING
 
8 oz. Sour cream
10 oz. Whipped Cream
2 TBS Sugar
TOPPING
Can of Fruit (we use canned pie filling. We like Marionberries or Blackberries)
2 TBS Sugar
1 tsp. vanilla extract (real stuff here, not imitation)
cornstarch (to thicken)

Instructions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot
Heat fruit, vanilla and sugar in a small saucepan. When bubbling, mix cornstarch (start w/ appx. 1 tsp.) w/ a little cold water. Pour into fruit. Let boil and check thickness. When desired thickness, remove from heat.
Fold all the filling ingredients together in a mixing bowl. Take crepe and put sourcream filling inside crepe (about ¼ cup) in the middle. Spread length of crepe and roll up.
Top w/ fruit.


Originally Submitted
6/11/2009





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