You can make crepes and have the meal on the table in 30 minutes. Crepes are easier than you think, especially these. Everything in this recipe is something you probably have on hand all the time except maybe the strawberry glaze but it is easy to find in any store.
Crepes are very thin and similar to pancakes. Get your pan medium hot and butter it well. Pour in the batter and cook until it is dry. It will be much easier to flip when it is dry. Double your crepe batter and it will make a dozen crepes. The first one will probably not turn out, my first one never does.
These are delicious and can be made for breakfast, brunch or even dinner. Serve with your favorite breakfast meat and enjoy.
• 1/2 cup biscuit/baking mix
• 1 egg
• 1/2 cup milk
• 1/4 teaspoon vanilla extract
• Softened butter
• 2 packages (3 ounces each) cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained
• 1/2 cup strawberry glaze
For crepes, in a bowl, whisk biscuit mix, egg, milk and vanilla. Grease an 8-in. nonstick skillet with a small amount of softened butter; pour 2 tablespoons batter into center of skillet.
Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed.
In a small mixing bowl, beat cream cheese, sour cream, sugar and cinnamon until smooth. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve over crepes. Yield: 4 servings.