Recipe - Cornmeal Crepes With Berries

3 cup Sliced strawberries
2 tablespoon Sugar
1 cup Milk
3 Large eggs
2/3 cup Allpurpose flour
One fourth cup Yellow cornmeal
1 teaspoon Vanilla
2 One half teaspoon Butter or margarine
One fourth cup Apricot jam
Vanilla lowfat yogurt*

* or regular sour cream
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Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs,
flour, cornmeal, and vanilla until there are no lumps.
Place a flatbottom 78"wide frying or crepe pan over mediumhigh heat.
When pan is hot, add One fourth teaspoon butter and swirl to coat surface. Pour in
One fourth 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 in quarters. Offer
crepes with berries and yogurt to add to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini