3 c Sliced strawberries
2 tb Sugar
1 c Milk
3 lg Eggs
2/3 c All-purpose flour
1/4 c Yellow cornmeal
1 ts Vanilla
2 1/2 ts Butter or margarine
1/4 c Jam
Vanilla low-fat yogurt OR
Light/regular sour cream
In a bowl, mix strawberries and sugar; set aside. In a blender,
whirl milk, eggs, flour, cornmeal, and vanilla until no lumps remain.
Place a flat-bottom 7-8 inch-wide frying, or crepe pan over
medium-high heat. When pan is hot, add 1/4 tsp butter and swirl to
coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so
batter flows over entire surface (don't worry if there are a few
holes). Cook until surface is dry and edge is lightly browned, about
1 minute. Turn with a spatula and brown other side. Turn out onto a
plate; keep warm. Repeat to cook remainder, stirring batter
thoroughly before cooking each crepe (cornmeal sinks) and stacking
crepes as made.
Spread 1 side of each crepe lightly with jam; fold into quarters.
Offer crepes with berries and yogurt to add to taste.
Makes 8 to 10 crepes.
Per serving with berries: 334 calories, 10g protein, 55g
carbohydrates, 8.5g fat(3.7g saturated), 173mg cholesterol, 101mg
sodium.
