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    MAGIC PAN STRAWBERRY CREPES SUPREME


    Source of Recipe


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    List of Ingredients




    Basic crepes
    1 C. flour
    3 eggs
    1 1/2 C. milk
    1/4 C. oil or melted butter
    Pinch of salt

    Filling, garnish and assembly
    4 C. sliced fresh strawberries
    (keep 6 berries whole for garnish)
    1/2 C. brown sugar
    1 C. sour or whipped cream
    Powdered sugar
    1/2 C. brown sugar (again)
    6 cooked crepes (if you have
    made 12, freeze the rest)

    Recipe



    Basic Crepes: Sift flour and salt together into mixing bowl. Mix
    thoroughly with eggs to form a thick paste. Gradually add milk,
    beating until smooth; batter will have the consistency of thick
    cream. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with
    butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan
    to coat it with a thin layer. When edge of crepe starts to brown,
    turn crepe and brown other side. Repeat process, adding oil or
    butter as needed. Makes 12 crepes.

    Filling garnish and assembly: Slice berries no more than 1 or 2
    hours before serving. They must not be bruised or mushy. Toss them
    very gently with 1/2 cup brown sugar.

    At serving time drain berries and place 2/3 cup in center of each
    crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle
    each with 1 teaspoon brown sugar. Fold sides of crepe over center
    to enclose. Sprinkle with powdered sugar. Top each crepe with 1
    tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon
    brown sugar and top with a whole strawberry. Servings: 6
 

 

 

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