Strawberry Breakfast Crepes - Mexico

READY IN: 10mins
Recipe by Baby Kato

This recipe has been submitted for play in ZWT8 - Mexico, Courtesy of Mission Foods. This nice light refreshing crepe, has no cooking time. It doesn't get any nicer than this.

Top Review by COOKGIRl

I made these in the style of Jewish blintzes: lightly steam *flour* tortillas. Next I added a spoonful of Nancy's cottage cheese (which had a pinch of ground cinnamon), fresh strawberries pureed in a food processor with 1 tablespoon local wildflower honey, 1/2 teaspoon agave nectar (another nod to Mèxico), 2 tablespoons locally made rose petal jam and 1/2 teaspoon vanilla paste. Spooned over the cottage cheese. Rolled up, seam side down then fried in oil/butter in a cast iron skillet until golden brown. Drain. Garnished with about 2 tablespoons leftover strawberry puree, powdered sugar, toasted sliced almonds, orange zest. FLOUR tortillas strongly suggested- *not* corn. Made for Bevy Tag. ¡Gracias!

Ingredients Nutrition

Directions

  1. Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator.
  2. Spread each tortilla with 1/4 cup cottage cheese.
  3. Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese.
  4. Spoon 1 tablespoon of strawberry sauce over each tortilla.
  5. Spoon an additional tablespoon of sauce onto each serving plate, roll up the tortilla and place seam side down on serving plate.
  6. Top each tortilla with remaining strawberry sauce and garnish with sliced kiwi and strawberries.

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