DESSERT CREPE RECIPES

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CHERRY CREPES

1 CUP DAIRY SOUR CREAM
1/3 CUP BROWN SUGAR (PACKED)
1 CUP COMMERCIAL BAKING MIX
1 EGG
1 CUP MILK
1 CAN (21 OUNCES) CHERRY PIE FILLING
1/4 CUP ORANGE FLAVORED LIQUEUR

HEAT OVEN TO 350 DEGREES.  BLEND SOUR CREAM AND BROWN SUGAR; SET ASIDE. 
BEAT BAKING MIX, EGG AND MILK WITH ROTARY BEATER UNTIL SMOOTH.  SPOON 2
TABLESPOONS BATTER INTO HOT LIGHTLY GREASED 6 OR 7 INCH SKILLET. 
ROTATE PAN UNTIL BATTER COVERS BOTTOM.  BAKE UNTIL BUBBLES APPEAR. 
GENTLY LOOSEN EDGE; TURN AND BAKE OTHER SIDE.  SPOON 1 TABLESPOON SOUR
CREAM MIXTURE ONTO ONE HALF OF EACH CREPE; ROLL UP.  PLACE CREPES SEAM
SIDE DOWN ON OVENPROOF PLATTER.  BAKE ABOUT 5 MINUTES.  IN CHAFING DISH
OR SAUCEPAN, HEAT PIE FILLING UNTIL WARM.  HEAT LIQUEUR JUST UNTIL
WARM; POUR SLOWLY OVER PIE FILLING AND IGNITE IMMEDIATELY.  DO NOT
STIR.  SPOON SAUCE AND CHERRIES OVER CREPES.  MAKES 12 TO 15 CREPES. 
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CREPES

1. 5 CUPS ALL-PURPOSE FLOUR
1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1 TABLESPOON SUGAR
2 CUPS MILK
2 EGG
1/2 TEASPOON VANILLA
2 TABLESPOON BUTTER

MIX FLOUR, SUGAR, BAKING POWDER AND SALT TOGETHER IN BOWL.  STIR IN
REMAINING INGREDIENTS.  BEAT MIXTURE UNTIL SMOOTH.  HEAT BUTTER UNTIL
BUBBLY IN SKILLET.  POUR 1/2 CUP OF BATTER IN AND ROTATE PAN SO BATTER
SPREADS EVENLY.  COOK UNTIL LIGHT BROWN.  TURN AND BROWN OTHER SIDE. 
SPREAD ALMOST ANYTHING ON CREPES AND ROLL UP.  SPRINKLE WITH SUGAR. 
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CREPES 1

1 CUP ALL-PURPOSE FLOUR
1/4 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1 1/4 CUPS MILK
1 EGG
1 TABLESPOON MARGARINE OR BUTTER, MELTED

MIX FLOUR, BAKING POWDER AND SALT.  STIR IN REMAINING INGREDIENTS.  
BEAT WITH HAND BEATER UNTIL SMOOTH.  LIGHTLY BUTTER 7 OR 8 INCH SKILLET; 
HEAT OVER MEDIUM HEAT UNTIL BUBBLY.  FOR EACH CREPE, POUR SCANT 1/4 CUP OF 
THE BATTER INTO SKILLET; IMMEDIATELY ROTATE SKILLET UNTIL THIN FILM OF BATTER 
COVERS BOTTOM.  COOK UNTIL LIGHT BROWN.  RUN WIDE SPATULA AROUND EDGE TO LOOSEN; 
TURN AND COOK OTHER SIDE UNTIL LIGHT BROWN.  STACK CREPES, PLACING WAXED PAPER 
OR TOWEL BETWEEN. 
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FRUITED CREPES (04-24-92)

1/2 CUP OAT BRAN CEREAL
1/2 CUP ALL-PURPOSE FLOUR
1 1/2 CUPS SKIM MILK
6 EGG WHITES
1/4 CUP MARGARINE
3 CUPS CUT-UP ASSORTED FRESH FRUIT PIECES
LOWFAT VANILLA YOGURT

IN BOWL, COMBINE OAT BRAN AND FLOUR.  STIR IN MILK, EGG WHITES
AND 2 TABLESPOONS MELTED MARGARINE.  LET STAND FOR 30 MINUTES. 
LIGHTLY GREASE 7 INCH SKILLET OR CREPE PAN WITH 1/2 TEASPOON
REMAINING MARGARINE.  HEAT SKILLET OVER MEDIUM HIGH HEAT; SPOON
IN ABOUT 1/4 CUP BATTER, TILTING PAN TO COVER BOTTOM.  COOK FOR 1
TO 2 MINUTES; TURN AND COOK FOR 30 SECONDS TO 1 MINUTES MORE. 
PLACE ON WAXED PAPER.  STIR BATTER AND REPEAT TO MAKE A TOTAL OF
12 CREPES.  TO SERVE, SPOON 1/4 CUP FRUIT ONTO EACH CREPE; ROLL
UP.  PLACE ON SERVING PLATE; TOP WITH YOGURT AND GARNISH WITH
ADDITIONAL FRUIT PIECES. 
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STRAWBERRY CREPES

1 CUP DAIRY SOUR CREAM
1/3 CUP BROWN SUGAR (PACKED)
1 CUP COMMERCIAL BAKING MIX
1 EGG
1 CUP MILK
2 CUPS FRESH STRAWBERRIES, SLICED
1/2 CUP GRANULATED SUGAR
2 TABLESPOONS ORANGE FLAVORED LIQUEUR

HEAT OVEN TO 350 DEGREES BLEND SOUR CREAM AND BROWN SUGAR; SET ASIDE. 
BEAT BAKING MIX, EGG AND MILK WITH ROTARY BEATER UNTIL SMOOTH.  SPOON 2
TABLESPOONS BATTER INTO HOT LIGHTLY GREASED 6 OR 7 INCH SKILLET. 
ROTATE PAN UNTIL BATTER COVERS BOTTOM.  BAKE UNTIL BUBBLES APPEAR. 
GENTLY LOOSEN EDGE; TURN AND BAKE OTHER SIDE.  SPOON 1 TABLESPOON SOUR
CREAM MIXTURE ONTO ONE HALF OF EACH CREPE; ROLL UP.  PLACE CREPES SEAM
SIDE DOWN ON OVENPROOF PLATTER.  BAKE ABOUT 5 MINUTES.  IN CHAFING DISH
OR SAUCEPAN, HEAT PIE FILLING UNTIL WARM.  HEAT LIQUEUR JUST UNTIL
WARM; POUR SLOWLY OVER PIE FILLING AND IGNITE IMMEDIATELY.  DO NOT
STIR.  SPOON SAUCE AND STRAWBERRIES OVER CREPES.  MAKES 12 TO 15 CREPES. 
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