MAKES EIGHT 8-INCH CREPES
Ingredients:
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• 2 cups milk
• ½ teaspoon vanilla
• 1 tablespoon sugar
• ½ teaspoon salt
• 2 large eggs
• 2 tablespoons butter or margarine, melted
• Bananas, strawberries, and mango, sliced
• Blueberries, raspberries
Preparation:
Combine all the ingredients, except fruit, together in a large bowl and beat the batter until it is nearly smooth. Heat a greased, 8-inch crepe skillet to 400° or begin warming a large, greased frying pan over high heat with a tablespoon of butter or margarine. Spread the batter out in the pan to a ⅛-inch thickness, so that the finished crepe will be thin. Flip the crepe when the batter on top is completely bubbled and the edges are slightly dry, about 2 minutes. Cook the bottom until golden brown, about 1 minute. Place the crepe on a warmed plate. Repeat with the remaining batter. Wrap your choice of fresh fruit inside the crepes (sliced bananas, strawberries, mangos, blueberries, raspberries). Serve with maple syrup.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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