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Ingredients
- 3 x Large eggs
- 1/4 tsp Salt
- 1 Tbsp. Cream sherry melted butter for cooking
- 1 quart Fresh blueberies Or possibly strawberries, lightly crushed
- 1/4 c. Cream sherry
- 2/3 c. All purpose flour
- 1 Tbsp. Sugar
- 1 c. Lowfat milk Fresh Berry Sauce: raspberries Or possibly cleaned, washed and sugar whipped cream
Directions
- Crepes: (
- Makes about twelve 6- to 7-inch crepes) Beat the Large eggs in a large mixing bowl. Combine the flour, salt, and sugar and, in a separate bowl, combine the sherry and lowfat milk. Gradually add in the dry ingredients to the Large eggs, alternately with the lowfat milk mix. Beat till smooth. Let the batter stand, covered with plastic wrap, for 30 min. Heat a crepe pan over moderate heat and lightly brush with melted butter. When butter is warm, add in just sufficient batter to cover the bottom of the pan, tilting the pan and distributing the batter to make a very thin crepe. Cook till brown underneath and quickly turn and cook the other side. Continue cooking crepes till all of the batter is used, brushing pan with butter as necessary. Sauce: Reserve 1/4 c. berries for garnish. In a bowl combine the berries with sugar to taste. Add in the sherry and mix lightly. To serve, fill each crepe with a small scoop of vanilla ice cream and 2 Tbsp. of the sauce. Fold the crepe into the desired shape and top with a small dollop of whipped cream. Garnish with a fresh berry.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1060g | |
| Calories 849 | |
| Calories from Fat 174 | 20% |
| Total Fat 19.59g | 24% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 903mg | 38% |
| Potassium 1528mg | 44% |
| Total Carbs 133.39g | 36% |
| Dietary Fiber 13.7g | 46% |
| Sugars 54.59g | 36% |
| Protein 39.26g | 63% |
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