Strawberry & Sour Cream Crepes (Very thin, "eggy"

Total Time
30mins
Prep 10 mins
Cook 20 mins

Are you a strawberry lover? Sour cream or cheescake lover? Pancake lover? This recipe makes the most fantabulous snack, breakfast, comfort food, brunch, anytime of the day food!

Ingredients Nutrition

Directions

  1. To make crepes, follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER, use MILK, and triple it.
  2. If the instructions do not call for eggs, USE AT LEAST 3 EGGS!
  3. You want this batter to be VERY LIQUID and VERY"EGGY".
  4. This will ensure a good consistency for the finished crepe.
  5. Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned.
  6. Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made.
  7. To serve:.
  8. Place about 4 folded crepes on a plate for each person.
  9. Top each with mashed strawberries and a generous dollop of sweetened sour cream.
Most Helpful

Wow. I was scared about mixing powdered sugar and sour cream but it turned out great. I know crepes are supposed to be thin but I think I better use a smaller skillet next time. The batter spread itself across a 12 inch skillet. They still turned out great and as thin as they are they are VERY filling. Good job Jess

froggerway January 21, 2005