Crepes- Stir all ingredients until blended.
Lightly spray 6-7 inch non stick skillet with
cooking spray. For each crepes, pour 2 T batter
into skillet; rotate skillet until batter covers
bottom. Cook until golden brown. Gently loosen
edge with metal spatula; turn and cook other side
until golden brown. Stack crepes with wax paper
between each one as you remove them from skillet.
Beat whipping cream and sugar in chilled medium bowl
with electric mixer on high speed until soft peaks
form. Spoon about 3 tablespoons whipped cream down
center of each crepe. Top with dollop of whipped
cream and fruit.
Originally Submitted
5/31/2010
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