Strawberry Breakfast Crepes - Fred Whitlock, The Good Gourmet staff

What might be a dessert with some variation becomes a tasty breakfast treat with maple syrup.  This crepe recipe is very easy to make and very easy on the palate as well.  Substitute any appropriate fruit that is in season.

Crepe batter:

2 beaten eggs
1 1/2 cups milk
1 cup all purpose flour
1 tbsp. cooking oil

Filling:

2 cups quartered fresh strawberries
3 tbsp sour cream
1 tbsp sugar

Maple syrup as a topping

Cut strawberries into quarters and place in a mixing bowl.  Combine sour cream and sugar and set aside.

In an 8" non stick skillet, pour enough batter to cover 1/2 the pan and then tilt the pan in all directions to cover the entire bottom.  We want a very thin and soft pancake.  Cook until firm (30 seconds or so) and then flip to repeat cooking the other side.  The crepes should be very slightly browned on each side.

Slide crepe from pan, add 2 tbsp. or so of filling.  Roll up the crepe and top with maple syrup.  Repeat process for as many crepes as you wish to make.  Makes about 16 crepes.

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