Dessert Crepes with Fresh Fruit Filling

Crepes:
2/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 cups milk
3 eggs
2 tablespoons butter, melted

In a small mixing bowl, combine flour, salt, milk, eggs and butter. Cover and refrigerate for 2 hours.

Heat a lightly greased 8-in. nonstick skillet (I used cooking spray once and didn't need anything afterward,
nothing stuck!); pour 2 tablespoons 
batter into the center of skillet. Lift and tilt pan toevenly coat bottom.
Cook until top appears dry; 
turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter
When cool, stack crepes with waxed paper or paper towels in between. Use immediately or wrap in foil and refrigerate.

For your filling use a mixture of your favorite fruits and top with your choice of chocolate/caramel sauce and whipped cream.
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