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Print Almond Strawberry Crepes
Filling:
2 cups cottage cheese
1 teaspoon grated lemon rind
1/2 teaspoon salt
3 tablespoons honey
1/2 teaspoon vanilla
Crepes:
3 eggs
3/4 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
1 tablespoon butter, melted
Sauce:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
2 10-ounce packages frozen sliced strawberries, slightly thawed
slivered almonds
Preheat oven to 250 degrees. Combine all ingredients for Filling in a bowl and mix well; set aside. For Crepes, beat eggs until thick. Sift dry ingredients together over eggs; beat just until smooth, then stir in milk and butter. Heat a 6 inch heavy frying pan over low heat. Test temperature with a few drops of water; when drops bounce, temperature is right. Lightly grease pan with butter. Pour in a scant 1/4 cup batter at a time; fry until crepe top appears dry and underside is golden. Turn; brown other side. Repeat, lightly greasing pan before frying each crepe.
Spoon about 2 tablespoons Filling into center of each crepe; roll up and place seam-side down in a shallow baking pan. Keep warm in oven. To make Sauce, combine sugar, cornstarch, and water in a pan; cook, stirring constantly, until sauce thickens and boils for 3 minutes. Stir in strawberries and heat just to boiling. Arrange crepes on a serving dish, spoon sauce over the top and sprinkle with almonds. Makes 12 crepes.
Tip: Crepes may be made ahead, filled, and refrigerated; reheat at 350 degrees for 10 minutes just before serving.
© 1996 by Campus Crusade for Christ, NewLife Publications. All rights reserved. Used by permission. For information or additional copies of this product, check out Campus Crusade's web site at www.newlifepubs.com
