Total Time: 35 minutes
Makers of LACTAID® Brand Products
Cinnamon adds a touch of spice to these delicate crepes that are filled with fresh fruit and topped with strawberry sauce. These would be a perfect addition to a summer brunch menu.
1 1/2 cups sliced fresh strawberries
1 tablespoon sugar
1 1/4 cups LACTAID® Reduced Fat Milk
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon cooking oil
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
2 medium bananas, cut up
1 1/2 cups fresh blueberries
- In a blender container combine strawberries and 1 tablespoon sugar. Cover and blend until smooth. Pour mixture into a small bowl. Cover and chill. Wash blender container. Combine LACTAID® Reduced Fat Milk, flour, egg, 1 teaspoon sugar, vanilla, oil, cinnamon, baking powder and salt in blender container. Cover and blend until smooth.
- Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour about 3 tablespoons of batter into center of skillet. Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds. Slide finished crepes onto paper towels; let cool. (You should have 12 crepes.)
- In a medium bowl combine banana and blueberries. Tuck crepes into dessert cups and fill with fruit mixture or fill and fold crepes with fruit mixture. Drizzle with strawberry sauce.
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