Ingredients:
4 eggs 1 cup milk 1 tblsp melted butter or margarine 1
cup all-purpose flour 2 tblsp sugar dash of salt 4
cups seasonal fruits or berries (peach chunks,
strawberries, blueberries, etc.) Whisk or process all
ingredients except fruits together until smooth. Let
stand 1/2 hour to let bubbles escape; stir before
using.
Lightly oil crepes pan and heat over medium-high heat.
Pour 1/4 cup batter into hot pan and immediately tip
to coat entire bottom. Place on burner and cook until
edges begin to brown and batter loses its shine.
Transfer crepe to cooling rack. Repeat until all
batter is used. Crepes can be stacked if being used
immediately; layer with waxed paper if refrigerating
or freezing.
To serve, fill each crepe with 1/3 cup seasonal fruit
or berries, roll and top with 1 tablespoon of
raspberry coulis.
Note: These can be served in just a few minutes when
you make the crepes ahead of time and freeze them.
