Breakfast Crepes

Crepes

 
  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, melted
  
Measure flour, sugar, baking powder, and salt into a blender. Add wet ingredients and blend until smooth. Lightly butter an 8-inch skillet on medium heat. Pour a scant 1/4 cup of batter into the skillet. Cook until light brown, turn and cook other side for a small amount of time. One side of the crepe should be doughy.
   
Filling  
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • Dash salt
  
Mix all ingredients together. Spread 3-4 tablespoons of the mixture on the edge of the crepe, browned side up. Roll the filling into the crepe, the doughy side should be on the outside. Place the rolled crepes back in the pan and cook until browned, about 5 minutes.
 
Topping
  • 3 cups frozen raspberries or strawberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
Mix all ingredients in a saucepan. Cook over medium heat, stirring until bubbly and thick. Serve over cooked crepes. Add a dollop of whipped cream on top.

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