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Wednesday, May 6, 2009

Berries, Berries Everywhere

I just went to the out to get a bottle of olive oil and came back with bags full of fresh berries..I couldn't resist passing the local farm market..they are so ripe and fresh this time of year. Here's a recipe I get requests for all year round but now is the perfect time to make this:

A mixture of strawberries, blueberries and raspberries to top a delicious treat
Copyright 2009, Maria Liberati

30 minutes total
15 minutes prep time
Serves 8-10 crepes
16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
1tablespoon brown sugar, packed
Juice from 1/2 lemon
1 cup flour, unbleached
2 eggs
1 tablespoon oil, not olive
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 cups skim milk
Cooking spray

Rinse and slice strawberries into a bowl. Pour lemon juice on top and toss.
Add brown sugar and toss until well coated; set aside.
In a medium bowl whisk all ingredients together until there are no more lumps.
Over medium heat, heat crepe pan or non-stick frying pan.
When heated, remove from heat and spray with cooking spray
Pour a 1/4 cup of the batter in the pan. Quickly lift pan and tilt and turn until
batter evenly covers the bottom.
Cook over medium heat for 30 - 45 seconds until the edges are dry enough to
get a spatula under to flip.
Cook for another 30 seconds on the other side.
When lightly browned, remove from pan onto a plate.
Spray pan with cooking spray and repeat for the rest of the batter.
Stack crepes with wax paper between so they can be easily separated.
Down the middle 1/3 of the crepe spread one or 2 heaping spoons of berry mixture.
Fold one side of the crepe over the mixture and then the other side over first side.
Top with a spoon of berry mixture.
Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
They stay moist if this is done when still slightly warm.
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