Paper-thin European pancakes are filledwith sweet fresh strawberries and whipped cream. Serve theseelegant roll-ups for breakfast or dessert.
Recipe: Strawberry DessertCrepes
2 pints fresh strawberries, washed, stemmedand sliced 1/2 cup firmly packed brown sugar 1 cup milk 1 cup all-purpose flour 1/8 teaspoon salt 3 large eggs 2 tablespoons butter or margarine, melted 1 cup whipping cream 2 tablespoons powdered sugar
Combine strawberries and sugar; toss lightlyuntil well mixed, then set aside.
Add milk to flour and salt; beat untilsmooth. Add eggs and beat well. Stir in melted butter. Refrigerate for one hour.
Coat a 10-inch skillet with vegetablecooking spray and place over medium heat until hot, but not smoking.Pour 1/4 cup batter into skillet and quickly tilt the pan tospread the batter in a thin, even film. Cook about 1 minute thenlift the edge to check for doneness. Shake loose and flip; cookon the other side for about 30 seconds. Place on a towel to cool.Repeat with remaining batter.
Whip cream until stiff peaks form. Spoonabout 1/4 cup strawberry mixture into center of each crêpeand top with whipped cream. Roll up, leaving the ends open.
Place seam side down in a serving dish.Dust crêpes with powdered sugar.
Makes 8 servings.
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