Title: Cornmeal Crepes with Berries
Categories: Bread Fruit
Yield: 4 Servings

3	c	Sliced strawberries
2	tb	Sugar
1	c	Milk
3	lg	Eggs
2/3	c	All-purpose flour
1/4	c	Yellow cornmeal
1	ts	Vanilla
2 1/2	ts	Butter or margarine
1/4	c	Jam
		Vanilla low-fat yogurt OR
		Light/regular sour cream

In a bowl, mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until no lumps remain. Place a flat-bottom 7-8 inch-wide frying, or crepe pan over medium-high heat. When pan is hot, add 1/4 tsp butter and swirl to coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks) and stacking crepes as made. Spread 1 side of each crepe lightly with jam; fold into quarters. Offer crepes with berries and yogurt to add to taste. Makes 8 to 10 crepes.

Per serving with berries: 334 calories, 10g protein, 55g carbohydrates, 8.5g fat(3.7g saturated), 173mg cholesterol, 101mg sodium. Source: Sunset Recipe Annual 1993 Edition

From the collection of Karen Deck By fatfree-request@fatfree.com on Jun 16, 1997

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