Curacao Strawberry Crepes
|Milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Strawberries||1 Cup (16 tbs), sliced|
|Strawberries||1 Cup (16 tbs), halved|
|Bananas||3 Medium, quartered|
Beat egg just to blend.
Add milk, all-purpose flour, melted butter or margarine, and salt; beat mixture with rotary beater till smooth.
Lightly grease an 8-inch skillet with shortening.
Heat skillet; remove from heat and pour in 1/4 cup batter.
Quickly tilt pan from side to side till batter covers bottom.
Return to heat; brown crepe on one side only.
Turn out on paper toweling.
Repeat with remaining batter to make 8 crepes.
Stack crepes with 2 sheets of waxed paper between for easy separation.
Prepare Strawberry Glaze.
Set aside 1 cup of the glaze; stir the 1 cup sliced strawberries into the remaining strawberry glaze.
Spread about 3 tablespoons glaze with berries on un-browned side of each crepe.
Place filled crepes in chafing dish or 10-inch skillet with the 1 cup strawberry halves and the quartered bananas.
Pour the reserved Strawberry Glaze over; cover and heat through.
Strawberry Glaze: In medium saucepan crush 2 cups strawberries; add 3/4 cup water.
Bring strawberry mixture to boiling; reduce heat and cook 2 minutes.
In saucepan combine 1/2 cup sugar and 2 tablespoons cornstarch; gradually stir in hot sieved strawberry mixture.
Cook over medium heat, stirringcon-stantly, till mixture thickens and bubbles.
Remove from heat; stir in 1/3 cup curacao.