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
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