Post by JJ Judkins on Jun 16, 2005 16:57:03 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Creamy Strawberry Breakfast Crepes
Cuisine:
Category:
Preparation:
Temperature:
Servings: 4
Ingredients:
Crepe batter:
3/4 cup flour
2 tablespoons confectioners sugar
1/4 teaspoon salt
3/4 cup milk
2 eggs
1/4 cup CRISCO Oil
Filling
2 cups vanilla yogurt
1/4 teaspoon cinnamon
1 12-ounce jar SMUCKER'S Strawberry Preserves, divided
1/2 cup chopped pecans, optional
Instructions:
For crepes: Mix flour, sugar and salt in small mixing bowl. Add milk, eggs and Crisco Oil, whisking until smooth. Cover and refrigerate 1 hour.
Spray a 6-inch skillet with Crisco No Stick Cooking Spray. Heat skillet. Add 1/8 cup batter, tilting skillet to make 6-inch crepe. Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over. Cook 15 seconds longer. Remove to a plate. Lightly spray skillet again, if necessary. Repeat with remaining batter.
For Filling and Sauce: Blend yogurt, cinnamon and 1/4 cup preserves in small mixing bowl; set aside. In a microwave safe bowl, heat remaining preserves on full power for 45 seconds; stir until melted and smooth. Divide yogurt mixture between crepes, spreading it down the center of each. Fold or roll crepe over yogurt mixture. Arrange 3 crepes on each serving plate. Top with melted Smucker’s Strawberry Preserves and chopped pecans; serve.
(Note: crepe batter and filling can be made the night before and refrigerated until ready to use. Crepes can also be cooked in quantity and frozen between sheets of waxed paper. Thaw, still wrapped, at room temperature. Proceed as directed for remaining recipe.)
Prep time: 10 minutes
Rest time: 1 hour
Cook time: 20 minutes
Makes 12 crepes - Serves 4
-------------v2.0
Recipe Name: Creamy Strawberry Breakfast Crepes
Cuisine:
Category:
Preparation:
Temperature:
Servings: 4
Ingredients:
Crepe batter:
3/4 cup flour
2 tablespoons confectioners sugar
1/4 teaspoon salt
3/4 cup milk
2 eggs
1/4 cup CRISCO Oil
Filling
2 cups vanilla yogurt
1/4 teaspoon cinnamon
1 12-ounce jar SMUCKER'S Strawberry Preserves, divided
1/2 cup chopped pecans, optional
Instructions:
For crepes: Mix flour, sugar and salt in small mixing bowl. Add milk, eggs and Crisco Oil, whisking until smooth. Cover and refrigerate 1 hour.
Spray a 6-inch skillet with Crisco No Stick Cooking Spray. Heat skillet. Add 1/8 cup batter, tilting skillet to make 6-inch crepe. Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over. Cook 15 seconds longer. Remove to a plate. Lightly spray skillet again, if necessary. Repeat with remaining batter.
For Filling and Sauce: Blend yogurt, cinnamon and 1/4 cup preserves in small mixing bowl; set aside. In a microwave safe bowl, heat remaining preserves on full power for 45 seconds; stir until melted and smooth. Divide yogurt mixture between crepes, spreading it down the center of each. Fold or roll crepe over yogurt mixture. Arrange 3 crepes on each serving plate. Top with melted Smucker’s Strawberry Preserves and chopped pecans; serve.
(Note: crepe batter and filling can be made the night before and refrigerated until ready to use. Crepes can also be cooked in quantity and frozen between sheets of waxed paper. Thaw, still wrapped, at room temperature. Proceed as directed for remaining recipe.)
Prep time: 10 minutes
Rest time: 1 hour
Cook time: 20 minutes
Makes 12 crepes - Serves 4
-------------v2.0