Crepes With Cheese Blintz and Fresh Strawberries
This fabulous French breakfast looks really fancy, but is oh so simple! You will love the rich, creamy cheese combined with the fruity sweetness of fresh strawberries, all wrapped in a delicate French crepe and drizzled with light sour cream sauce! Ooo la la!
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INGREDIENTS
NutritionCREPES
- 1cup flour
- 1 1⁄2cups milk
- 2
- 1teaspoon vegetable oil
- 1⁄4teaspoon salt
- 1⁄4teaspoon baking powder
- 1⁄2teaspoon vanilla
- 1⁄2teaspoon lemon juice
BLINTZ
- 1⁄4
TOPPING
- 2cups light sour cream
- 2
FRUIT
- 2cups sliced fresh strawberries
DIRECTIONS
- Create filling and toppings first.
- BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
- TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
- FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
- CREPES: Combine all crepe ingredients with a whisk until smooth.
- Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
- Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
- Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
- Fold in ends, then sides, roll.
- Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!