Ingredients
Fruit:
1 pint strawberries, hulled and sliced
1/2 pint blueberries
1 peach, peeled and sliced
2 tablespoons GOLDEN BLOSSOM HONEY
Combine all ingredients in a medium bowl. Set aside while preparing crepes.
Crepes:
2 cups milk
1 cup flour
1 egg
2 egg whites
1 tablespoon GOLDEN BLOSSOM HONEY
1 tablespoon vegetable oil
1/8 teaspoon salt
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Combine all crepe ingredients in the blender until smooth.
Spray an 8-inch crepe pan or 8-inch non-stick skillet with nonstick cooking spray. Heat pan over medium-high heat until a little drop of water sizzles. Pour a scant 1/4 cup batter into the pan, tilting and turning to distribute batter evenly. Cook until edges just begin to brown. Using a spatula, carefully turn crepe over and cook until lightly browned. Remove to a plate. Repeat process, spraying pan with more nonstick spray if crepes begin to stick. Adjust heat if it becomes too hot during cooking and crepes brown too much.
To serve:
Spoon some fruit onto each crepe. Roll crepe over fruit. Place 2 on a plate, top with more fruit and serve.
Spray an 8-inch crepe pan or 8-inch non-stick skillet with nonstick cooking spray. Heat pan over medium-high heat until a little drop of water sizzles. Pour a scant 1/4 cup batter into the pan, tilting and turning to distribute batter evenly. Cook until edges just begin to brown. Using a spatula, carefully turn crepe over and cook until lightly browned. Remove to a plate. Repeat process, spraying pan with more nonstick spray if crepes begin to stick. Adjust heat if it becomes too hot during cooking and crepes brown too much.
To serve:
Spoon some fruit onto each crepe. Roll crepe over fruit. Place 2 on a plate, top with more fruit and serve.
