These versatile crepes can play many roles. Fill them with liqueur-tinged strawberries and Balkan-style plain yogurt for breakfast, or top them with a dollop of whipped cream and the berries for an elegant dessert.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
MethodCrepes: In bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, butter and liqueur; whisk into dry ingredients. Strain through sieve into bowl. Cover and refrigerate for 1 hour.
Heat 8- or 9-inch (20 or 23 cm) crepe pan or skillet over medium heat; brush with some of the butter. For each crepe, pour 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap. Refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
In bowl, stir strawberries, sugar and liqueur; let stand for 15 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Spoon 1/4 cup (50 mL) strawberry mixture onto centre of each crepe; fold sides over into thirds.
Nutritional facts Per serving: about
- Sodium 163 mg
- Protein 8 g
- Calories 262.0
- Total fat 10 g
- Potassium 253 mg
- Cholesterol 112 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
- Iron 12.0
- Folate 37.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 82.0