Fresh berry crepes

Berries are upon us and the fresher the better..here is aone of my favorite recipes for breakfast or a great Mother's Day Sunday Brunch

A mixture of strawberries, blueberries and raspberries to top a delicious treat
Copyright 2008, Maria Liberati
http://www.marialiberati.com
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30 minutes total
15 minutes prep time
Serves 8-10 crepes
Ingredients
16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
1 tablespoon brown sugar, packed
Juice from 1/2 lemon
1 cup flour, unbleached
2 eggs
1 tablespoon oil
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 cups skim milk
Cooking spray

Directions
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.
For more berriesFor more delicious recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com
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Raspberries Everywhere & National Nutrition Month

March is National Nutrition Month ..a month to remind us to eat more fresh fruits and veggies, whole grains ,nuts, legumes and delicious, nutritious foods.
The Basic Art of Italian Cooking Kitchen was filled with the scent of the recipe below..thanks to the folks at Driscoll's and their delicious fresh raspberries. The recipe is courtesy of Driscoll's..tried and tasted here...and delizioso!!
Raspberries are an excellent source of antioxidants..so eat them plain or in this recipe but any way you can enjoy them..do so!



Raspberry ­ Orange Muffins
Prep Time: 15 minutes
Bake Time: 20 Minutes
Cool Time: 5 minutes
Makes: 10 Muffins

1 6 ounce package Driscoll¹s Raspberries
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sour cream
1/2 cup packed brown sugar
1/4 cup canola oil
2-3 teaspoons grated orange zest (about 1 orange)
1/4 cup orange juice
1 large egg

Preheat oven to 375 degrees F.
Line a muffin tin with 10 paper liners or coat with cooking spray.
Rinse and drain berries. Pat dry with paper towel.
Stir together flour, baking powder and baking soda in a small bowl.
Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl.
Stir in flour until partially moistened. Add raspberries and stir in gently
until evenly mixed. Do not over-stir.
Divide batter evenly between muffin cups, filling each about 3Ž4 full.
Bake 20 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 5 minutes.
Serve warm or remove and place on wire rack to cool completely.

Lighten Up this recipe by replacing the sour cream with the equivalent
amount of fat free sour cream or plain low fat yogurt.

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