Breakfast Strawberry Crepes

Photo: Lady Catherine Gourmet

Ingredients

Crepe:

1 cup all-purpose flour – sifted

2 eggs

1/2 cup milk

1/2 teaspoon vanilla extract

2 tablespoons butter – melted

Sour Cream for filling and topping

Filling:

1 quart strawberries – frozen or fresh

1 tablespoon sugar

1 tablespoon orange marmalade

Dash of ground cloves

1 tablespoon butter

Preparation

Combine all of the ingredients for the crepe in a bowl and mix well.

Heat a small pan with a little butter and pour a ladle of batter in the heated pan. Swirl the pan around and let the crepe set. When the bottom of the crepe is able to be lifted gently flip the crepe and let finish cooking on the other side.

To prepare the filling:

In a medium size frying melt the butter and add the strawberries. Add the sugar, dash of cloves and the marmalade and let this cook on a medium heat, about 5 minutes, until the strawberries thicken.

Place the crepe on a plate and top with a spoonful of sour cream add the strawberry sauce and fold closed. Top with another spoonful of sour cream and some more strawberry sauce.