Recipe - Crepes With Fresh Berry Sauce

4 Eggs
1 cup Milk
1 tablespoon Melted butter or margarine
1 cup Allpurpose flour
2 tablespoon Sugar
1 ds Salt
4 cup Seasonal fruits or berries
(peach chunks;
strawberries, blueberries;
etc.)

From: kyoung@prstorm.bison.mb.ca (kyoung) (Makes 12 crepes).

Whisk or process all ingredients except fruits together until smooth. Let
stand One half hour to let bubbles escape; stir before using.

Lightly oil crepes pan and heat over mediumhigh heat. Pour One fourth 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.

HZ225WU@UNIDUI.UNIDUISBURG.DE

(MICAELA PANTKE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.