Tuesday, May 10, 2011

Breakfast Fruit Crepes

Among the many different recipes that we use for crepes, are the kid’s all-time-favorite, the sweet crepe. Of course, if you have the time, they work equally-well as a desert crepe. Whatever your choice, they make an interesting meal or desert that leaves you with all those magic-fruit benefits.

3 tbsp butter or margarine
3 bananas, mashed
1 apple, diced
½ lb strawberries
1 tsp cinnamon
3 tbsp brown sugar
1/3 cup condensed milk
10 to 12 crepes

Topping:
1 8-oz container sour cream or cream cheese
1/3 cup condensed milk
1 tsp lemon
3 tsp sugar

Make crepes, set aside to cool.

In sauté pan, over medium heat, add butter or margarine; warm through. Add bananas, apples, and strawberries, cooking until fruit is softened and juices are present in the pan. Add brown sugar, cinnamon, and mix with fruits so that all are coated. Add condensed milk and allow to thicken.

For topping: In sauce pan, over medium-high heat, add sour cream or cream cheese and condensed milk. Allow to heat and mix well, add lemon and sugar, stir until topping is the consistency of gravy, adding more milk, if necessary.

Note: Any berry that is "in-season" will work with bananas and apples. Sweet whip cream works as a good topping.

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