Strawberry Sour Cream Crepes Very Thin Eggy Recipes

STRAWBERRY & SOUR CREAM CREPES (VERY THIN, "EGGY"

Steps:

• To make crepes, follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER, use MILK, and triple it.
• If the instructions do not call for eggs, USE AT LEAST 3 EGGS!
• You want this batter to be VERY LIQUID and VERY"EGGY".
• This will ensure a good consistency for the finished crepe.
• Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned.
• Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made.
• To serve:.
• Place about 4 folded crepes on a plate for each person.
• Top each with mashed strawberries and a generous dollop of sweetened sour cream.

STRAWBERRY CREPES

Steps:

• Filling:.
• Hull, rinse and slice strawberries into a bowl.
• Add brown sugar and toss until well coated; set aside.
• In a separate bowl whip whipping cream and refrigerate.
• Crepes:.
• In a medium bowl whisk all ingredients together until there are no more lumps.
• Over medium heat, heat crepe pan or non-stick frying pan.
• When heated remove from heat and spray with cooking oil.
• Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
• Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
• Cook for another 30 seconds on the other side.
• Should not be totally browned.
• Remove from pan onto a plate.
• Spray pan with cooking spray and repeat for the rest of the batter.
• Stack crepes with wax paper between so they can be easily separated.
• Crepes can be made ahead of time.
• Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
• They stay moist if this is done when still slightly warm.
• Assembly:.
• Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
• On top of the whipped cream spoon some of the berry sugar mixture.
• Fold one side of the crepe over the mixture and then the other side over first side.
• Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
• Enjoy.

STRAWBERRY-SOUR CREAM CREPES

Steps:

• Crepes:.
• Beat the eggs and add to the milk and water.
• Sift flour with the salt and gradually add to the egg and milk mixture.
• Add the melted butter and blend thoroughly.
• If mixing by hand, strain the batter through a sieve to remove any lumps.
• Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
• Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
• Filling:
• Beat together the sour cream or yogurt with the sugar and set aside.
• Fold in the strawberries.
• Fill each crepe with the mixture and fold over.
• Sprinkle with powdered sugar and serve.

CREPES WITH SOUR CREAM AND STRAWBERRIES

Steps:

• Crepes:.
• Combine flour, sugar, baking powder and salt in mixing bowl.
• Add eggs, milk and oil to dry ingredients.
• Mix only until moistened.
• Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
• Turn and brown other side.
• Place on waxed paper.
• Crepes may be made ahead and frozen with wax paper between them.
• Filling:.
• Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
• Roll up and arrange in long, shallow dish.
• Cover and refrigerate until serving time.
• To heat, melt butter in a skillet or crepe pan over medium high heat.
• Heat crepes carefully.
• Add remaining strawberries and heat only until completely warmed.
• Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.