-
|
- Monterey Crepes
|
-
|
|
|
2
|
Pints
|
Strawberries
|
|
|
|
6
|
|
Peaches
|
|
|
|
1
|
TBL
|
Lemon Juice
|
|
|
|
1/2
|
CUP
|
Sugar - for fruit
|
|
|
|
1/2
|
TSP
|
Cinnamon
|
|
|
|
3
|
|
Eggs
|
|
|
|
2
|
TBL
|
Vegetable Oil
|
|
|
|
1
|
CUP
|
Milk
|
|
|
|
2/3
|
CUP
|
Flour
|
|
|
|
1
|
TBL
|
Sugar - for crepes
|
|
|
|
1/4
|
TSP
|
Salt
|
|
|
|
1/4
|
TSP
|
Mace
|
|
|
|
|
|
Butter/oleo
|
|
|
|
1
|
CUP
|
Sour Cream
|
|
|
|
|
|
|
|
- Wash strawberries, hull, and slice into medium size bowl. Peel
peach, halve, pit, and slice.
- Combine with strawberries. Sprinkle with lemon juice, 1/2 cup sugar and
cinnamon. Stand.
|
|
|
|
- Beat eggs slightly in a medium bowl, beat in oil and milk. Add flour, 1
TBL sugar,
- salt, and mace, beat for three minutes - batter will be thin.
|
|
|
|
- Heat 7 inch fry pan, crepes pan, or crepes iron. Heat until water
bounces off when drops
- are sprinkled on. Grease lightly with butter, cook 1/4 cup at a
time and tilt pan to coat bottom.
|
|
|
|
- Cook for 1 or 2 minutes or until top is dry and bottom is light browned,
turn and cook for
- another minute or two. Apply butter after each crepe. Makes
8 crepes.
|
|
|
|
- As each crepe is cooked, spoon about 4 TBL of fruit mix on top and
set aside
- 3 or 4 peach slices for garnish. Roll up crepes like a jelly roll. Place
in a shallow dish.
- Spoon sour cream in a thin ribbon over the top, serve warm.
|
|
|
|
|
|
|
|
|
|
|
|
Back to Cooking
|
|