Dinner Straight From the Garden Series


Lemon Crepes Filled with Strawberry Sauce and Cottage Cheese

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Lemon Crepes Filled with Strawberry Sauce and Cottage Cheese

How to Make Lemon Crepes fill with Strawberry Sauce & Cottage Cheese. A real Fun & Fast Breakfast or Desert. Easy to make & your guests will really be wowed ! Works great with any kind of fresh fruit you may be growing or whatever is in season.


Ingredients

1 cup yellow (lemon) cake mix
1 cup low fat milk
2 eggs
1/2 cup cottage cheese

1/4 cup pancake, waffle mix
2 teaspoons vegetable oil
More oil for the pan as you cook
1 cup strawberry sauce




Wisk all the ingredients together. Place pan on medium high flame & put enough oil in bottom so that when you tilt it around it will cover the area that the crepe will be cooking on. Pour enough batter into center of the pan so that when you tilt it around it will leave an even layer. Tilt then let set for a minute to cook. Take a thin spatula and go around the edges to loosen from the pan then go underneath middle of crepe & loosen. Flip crepe and let cook only for a few seconds on second side. Put on a plate, fill with cottage cheese & strawberry sauce, roll & enjoy!

If making many simply put oven on 200 and stack on a plate until you have cooked all the batter then fill & serve. Want to save for later? Put a piece of waxed paper between each crepe then you can either put in the fridge or freezer to use at a later time. They reheat easily in the oven on low or in the micowave.


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