Toss sstrawberries with brown sugar	Strawberry Crepes Supreme

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Strawberry Crepes Supreme

Source: St. Louis Post-Dispatch, August 19, 1975

Yield: 6 servings

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Ingredients

• 6 cups sliced fresh strawberries

• 3/4 cup brown sugar

• 1 cup sour cream

• Powdered sugar

• 1/2 cup brown sugar

• 6 Basic Crepes (recipe below)

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Preparation

For best results, slice the berries no more than an hour or two ahead of serving time. It is important not to bruise the berries or allow them to go mushy. Toss the sliced strawberries very gently with 3/4 cup brown sugar. At serving time, place 1 cup of sliced, sweetened berries in center of each crepe. Top each serving with 2 tablespoons of sour cream. Sprinkle one tablespoon brown sugar (per serving) over sour cream. Fold sides of crepe over center to enclose filling. Sprinkle a little powdered sugar over the filled crepes. Top each crepe with one tablespoon sour cream. Sprinkle one teaspoon brown sugar over each serving and top with a whole strawberry.
 

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Basic Crepes

• 1 1/2 cups milk

• 3 eggs

• 1/8 tsp salt

• 1 cup all-purpose flour

• Vegetable oil

Put milk, eggs, salt and flour into electric-blender container. Cover. Blend at top speed for 30 seconds.

Scrape down batter on sides of blender with spatula. Batter should be the consistency of heavy cream.

Cover and refrigerate. If possible, allow to stand an hour or two before cooking. Batter will thicken as it stands. If you find the batter is too heavy, beat in a few tablespoons water.

Before preparing each crepe, brush the crepe pan or small 6-inch skillet with oil to cover entire bottom. Heat pan until hot, but not smoking.

Pour in about 2-3 tablespoons batter, tilt pan to coat bottom evenly with batter. Cook over medium heat about 1 minute until the top of the crepe is dry and the bottom is lightly browned. Turn crepe with spatula and cook on other side about 20 seconds. Tip out onto plate.

Repeat, stacking crepes with waxed paper between each.

Yield: 12-14 crepes