This recipe provided
by Aunt Jemima
Make up some crepes to wrap around Ontario's berries or any
of Ontario's fresh fruit as it comes into season. Serve for
dessert, breakfast or brunch.
| |
|
| Preparation Time: |
10 minutes |
| Cooking Time: |
20 minutes |
| |
16 crepes, 8 servings |
| 3/4 cup (175 mL) |
Aunt Jemima® Original Pancake &
Waffle Mix (add milk and eggs) |
| 1 cup (250 mL) |
milk |
| 3 |
eggs |
| 2 tbsp (25 mL) |
vegetable oil |
| 1 quart |
Ontario Strawberries |
| 1 pint |
Ontario Raspberries |
| Garnish: |
icing sugar, whipped cream or Aunt Jemima®
Lite Syrup, optional |
In bowl, whisk pancake mix, milk, eggs and vegetable oil,
mixing until smooth. Let stand 5 minutes. Cut strawberries
into quarters. Brush a crepe pan or small skillet with vegetable
oil and heat over medium heat. For each crepe, pour about
2 tbsp (25 mL) batter into pan, immediately tilting pan to
coat bottom evenly with a thin layer. Cook until top looks
dry and underside is lightly browned, about 45 seconds. Turn
over and cook until other side is lightly browned, about 20
seconds. Remove and repeat with remaining batter, stacking
cooked crepes on a plate. To serve, place a few strawberries
and raspberries on edge of crepe and roll up. Serve two crepes
with additional berries on top and a dusting of icing sugar
or dollop of whipped cream and a drizzle of Aunt Jemima®
Lite Syrup, as desired.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
5 grams |
|
Fat: |
6 grams |
|
Carbohydrates: |
21 grams |
|
Calories: |
155 |
|
