2 eggs
1 c. flour
2 T. sugar
pinch salt
1 c. milk
1 tsp. vanilla
2 T. Melted butter
Strawberries/blueberries
1/3 c. cottage cheese
1 c. sour cream
½ c. powdered sugar
In blender, place eggs, flour, 1 T. sugar, salt, vanilla and milk. Blend
until smooth. Pour in melted butter and blend. Cover and let stand for
at least one hour, preferably 2 hours, or up to 3 days in the fridge.
You can also whisk together the dry ingredients by hand and add the
milk and vanilla, whisking to make smooth. Add melted butter and
mix thoroughly. Precede the same as above.
For chocolate crepes, add 2 T. Dutch cocoa to dry ingredients
Lightly butter a crepe pan or fry pan and heat over medium high heat
for several seconds. Pour in about ¼ c. of batter…quickly tilt the pan
so the batter spreads evenly in a thin layer. Cook a few minutes, until
bottom is slightly browned and edges lift easily. Turn with a spatula
or by catching the edge with your fingers and flipping it over. Cook
the second side for a few minutes.
Combine strawberries, blueberries and 1/3 c. sugar in a large bowl.
Set aside. Using a blender or electric mixer, blend the cottage
cheese until smooth. Add sour cream and powdered sugar and stir
well. Put a small amount of fruit down the center of a crepe and
top with a spoonful of the creamy mixture. Fold one side of the
crepe over the filling and roll it up the rest of the way. Repeat with
remaining crepes, using about 2/3 of the strawberries.
Put in a 350 degree oven for 5-8 minutes to warm
Top with mixed berry sauce and sprinkle with additional powdered
sugar, if desired.
Mixed Berry Sauce
1 bag frozen berries (mixed or of choice)
¼ cup water
3-4 Tbsp. sugar (to taste)
1½ tsp. cornstarch, mixed with 1 Tbsp water
In a medium saucepan, combine berries, water and sugar. Bring to
a boil and cook for about 10-15 minutes, until most of the berries
have popped. Stir in the cornstarch mixture and cook for an addition
minute, until the syrup thickens slightly. Turn heat to a low simmer
and cover for about 10 minutes
