Monterey Crepes Recipe

Summary

Cooking Time10 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Strawberries2 Pint
 Peaches6 Medium
 Lemon juice1 Tablespoon
 Cinnamon1⁄2 Teaspoon, ground
 Eggs3
 Vegetable oil2 Tablespoon
 Milk1 Cup (16 tbs)
 All-purpose flour2⁄3 Cup (10.67 tbs), sifted
 Sugar1 Tablespoon (For Crepes)
 Salt1⁄4 Teaspoon
 Mace1⁄4 Teaspoon
 Butter/Margarine1 Tablespoon
 Dairy sour cream1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 276 Calories from Fat 128

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 101.1 mg

Sodium 122.9 mg5.1%

Total Carbohydrates 34 g11.2%

Dietary Fiber 4.6 g18.5%

Sugars 20.1 g

Protein 7 g13.7%

Vitamin A 14.5% Vitamin C 132.3%

Calcium 10.5% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Clean strawberries, hull, and cut. Keep aside in a medium-size bowl.
2) Pare peaches, cut in two, pit, and slice. Add it to the strawberries in the bowl.
MAKING
3) Sprinkle lemon juice over fruits in the bowl. Add 1/2 cup sugar and cinnamon.
4) Let stand for sometime.
5) In a medium-size bowl beat eggs, vegetable oil and milk.
6) Stir in flour, 1 tablespoon sugar, salt, and mace. Beat for further 3 minutes. The batter will be thin.
7) Heat a 7-inch frying pan and test temperature by sprinkling in a few drops of water. The temperature would be right if the drops bounce about.
8) Grease the pan with butter or margarine.
9) Measure batter, 1/4 cup and put into pan. Tilt the pan to cover bottom completely.
10) Place in oven and bake for 1 to 2 minutes until top appears dry and underside is golden.
11) Turn and bake for 1 to 2 minutes longer.
12) Repeat the process with remaining batter, greasing the pan with batter before baking, to make 8 crepes.
13) Spoon 4 tablespoons of fruit mixture on top of the crepes.
14) Keep aside 3 or 4 peach slices for garnish.
15) Roll the crepe in a jelly-roll fashion.
16) Put in a shallow serving dish.
SERVING
17) While serving, spoon sour cream in a ribbon over crepes.
18) Garnish with mint sprigs and serve warm.
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