Monterey Crepes

the.instructor's picture

Jul. 23, 2011

Ingredients

Strawberries 2 Pint
Peaches 6 Medium
Lemon juice 1 Tablespoon
Cinnamon 1/2 Teaspoon , ground
Eggs 3
Vegetable oil 2 Tablespoon
Milk 1 Cup (16 tbs)
All purpose flour
Sugar 1 Tablespoon (For Crepes)
Salt 1/4 Teaspoon
Mace 1/4 Teaspoon
Butter/Margarine 1 Tablespoon
Dairy sour cream 1 Cup (16 tbs)

Directions

GETTING READY

1) Clean strawberries, hull, and cut. Keep aside in a medium-size bowl.

2) Pare peaches, cut in two, pit, and slice. Add it to the strawberries in the bowl.

MAKING

3) Sprinkle lemon juice over fruits in the bowl. Add 1/2 cup sugar and cinnamon.

4) Let stand for sometime.

5) In a medium-size bowl beat eggs, vegetable oil and milk.

6) Stir in flour, 1 tablespoon sugar, salt, and mace. Beat for further 3 minutes. The batter will be thin.

7) Heat a 7-inch frying pan and test temperature by sprinkling in a few drops of water. The temperature would be right if the drops bounce about.

8) Grease the pan with butter or margarine.

9) Measure batter, 1/4 cup and put into pan. Tilt the pan to cover bottom completely.

10) Place in oven and bake for 1 to 2 minutes until top appears dry and underside is golden.

11) Turn and bake for 1 to 2 minutes longer.

12) Repeat the process with remaining batter, greasing the pan with batter before baking, to make 8 crepes.

13) Spoon 4 tablespoons of fruit mixture on top of the crepes.

14) Keep aside 3 or 4 peach slices for garnish.

15) Roll the crepe in a jelly-roll fashion.

16) Put in a shallow serving dish.

SERVING

17) While serving, spoon sour cream in a ribbon over crepes.

18) Garnish with mint sprigs and serve warm.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 276Calories from Fat 128

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 122 mg5.08%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4 g16%

Sugars 20 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet