|Buttermilk||1 Cup (16 tbs) , baking|
|Milk||1 Cup (16 tbs)|
|Fresh strawberries||2 Cup (32 tbs)|
|Granulated sugar||1/2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Packed brown sugar||1/3 Cup (5.33 tbs)|
Beat baking mix, egg and milk with rotary beater until smooth.
Lightly grease a 6- or 7-inch skillet.
Heat skillet until few drops water sprinkled on it "skitter" around: Pour 2 tablespoons batter into hot skillet; rotate pan until batter covers bottom.
Cook until light brown; turn and brown on other side.
Place crepes between paper towels until ready to fill.
Slice strawberries; sprinkle with granulated sugar.
Cover and refrigerate.
Mix sour cream and brown sugar.
Place 1 tablespoon sour cream mixture on each crepe; roll up and place seam side down on ovenproof serving platter.
Cover with aluminum foil.
When main course is served, turn off oven.
Heat crepes during meal.
Serve warm with sweetened strawberries.
Serving size Complete recipe
Calories 1537Calories from Fat 534
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 32 g160%
Trans Fat 0 g
Sodium 369 mg15.38%
Total Carbohydrates 231 g77%
Dietary Fiber 7 g28%
Sugars 210 g
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet