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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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.
