Nutritious Brunch Crepes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cottage cheese, small-curd
1 cup: Yogurt, vanilla
1/4 cup: Sugar, powdered
3 cup: Strawberries, fresh, halved
1/3 cup: Sugar,
WHOLE WHEAT CREPES
1 cup: Flour, whole wheat
2: Eggs,
1/2 cup: Milk,
1/2 cup: Water,
1/4 tsp: Salt,
2 tbsp: Butter (or marg.), melted
Directions:
Put cottage cheese through a sieve or food mill. Combine cottage
cheese, yogurt, and powdered sugar; set aside.
Combine strawberries and sugar. Spread the center of each crepe with
a 1 tablespoon cheese filling and a few strawberries; roll up crepes
and place on a serving platter.
Spoon the remaining cheese filling and strawberries on top of crepes.
Whole Wheat Crepes: Combine all ingredients in container of electric
blender; blend 30 seconds. Scrape down sides of container with a
rubber spatula; blend 30 additional seconds or until smooth.
Refrigerate batter at least 1 hour. (This allows flour particles to
swell and soften so the crepes are light in texture.)
Brush the bottom of a 6- or 7-inch crepe pan or heavy skillet with
salad oil; place over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan; quickly tilt pan in all
directions so batter covers the pan in a thin film. Cook about 1
minute.
Lift edge of crepe to test for doneness. Crepe is ready for flipping
when it can be shaken loose from pan. Flip crepe, and cook about 30
seconds on the other side. (This is rearly more than spotty brown
and is used as the side on which the filling is place.)
Remove crepe from pan, and repeat procedure until all batter is used.
STack crepes between layers of waxed paper to prevent sticking.
Yield: 16 crepes.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp
cheese, yogurt, and powdered sugar; set aside.
Combine strawberries and sugar. Spread the center of each crepe with
a 1 tablespoon cheese filling and a few strawberries; roll up crepes
and place on a serving platter.
Spoon the remaining cheese filling and strawberries on top of crepes.
Whole Wheat Crepes: Combine all ingredients in container of electric
blender; blend 30 seconds. Scrape down sides of container with a
rubber spatula; blend 30 additional seconds or until smooth.
Refrigerate batter at least 1 hour. (This allows flour particles to
swell and soften so the crepes are light in texture.)
Brush the bottom of a 6- or 7-inch crepe pan or heavy skillet with
salad oil; place over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan; quickly tilt pan in all
directions so batter covers the pan in a thin film. Cook about 1
minute.
Lift edge of crepe to test for doneness. Crepe is ready for flipping
when it can be shaken loose from pan. Flip crepe, and cook about 30
seconds on the other side. (This is rearly more than spotty brown
and is used as the side on which the filling is place.)
Remove crepe from pan, and repeat procedure until all batter is used.
STack crepes between layers of waxed paper to prevent sticking.
Yield: 16 crepes.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp