Jul 4 # 1 of 1
CREAMY STRAWBERRY BREAKFAST CREPES
3/4 cup flour
2 teaspoon confectioners? sugar
1/4 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
FILLING AND SAUCE:
2 cup vanilla yogurt
1/4 teaspoon cinnamon
1 jar ; (12 oz.) strawberry preserves, divided
1/2 cup chopped pecans ; optional
CREPES: Mix flour, sugar and salt in small mixing bowl. Add milk, eggs and oil, whisking until smooth. Cover and refrigerate 1 hour. Spray 6-inch skillet. Heat skillet. Add 1/8 c. batter, tilting skillet to make 6-inch crepe. Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over. Cook 15 seconds longer. Remove to plate. Lightly spray skillet again, if necessary. Repeat with remaining batter.
FILLING AND SAUCE: Blend yogurt, cinnamon and 1/4 c. preserves in small mixing bowl; set aside. In a microwave safe bowl, heat remaining preserves on full power for 45 seconds; stir until melted and smooth. Divide yogurt mixture between crepes, spreading it down center of each. Fold or roll crepe over yogurt mixture. Arrange 3 crepes on each serving plate. Top with melted preserves and chopped pecans; serve.