This recipe came from the September/October 2004 Quick Cooking magazine (now simple&delicous), page12.
1/2 cup baking mix
1 egg
1/2 cup milk
1/4 tsp. vanilla
6 ounces cream cheese, softened
1/4 cup sour cream
2 TBS. sugar
1/4 tsp. cinnamon
1 package frozen sweetened sliced strawberries in syrup, thawed
For crepes, in a bowl, whisk the baking mix, egg, milk, and vanilla. Spray 8-inch nonstick skillet and pour 2 TBS. of batter into the center. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small mixing bowl, beat cream cheese, sour cream, sugar, and cinnamon until smooth. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
Microwave strawberries and syrup until heated through and serve over crepes.
Yield: 4 servings.
1/2 cup baking mix
1 egg
1/2 cup milk
1/4 tsp. vanilla
6 ounces cream cheese, softened
1/4 cup sour cream
2 TBS. sugar
1/4 tsp. cinnamon
1 package frozen sweetened sliced strawberries in syrup, thawed
For crepes, in a bowl, whisk the baking mix, egg, milk, and vanilla. Spray 8-inch nonstick skillet and pour 2 TBS. of batter into the center. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small mixing bowl, beat cream cheese, sour cream, sugar, and cinnamon until smooth. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
Microwave strawberries and syrup until heated through and serve over crepes.
Yield: 4 servings.
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