from The True Story of Santa’s Sleigh
Ingredients
Crepes:
4 eggs
1 cup flour
2 tbsp. sugar
1 cup milk
¼ cup water
1 tbsp. melted butter: cooled
Filling:
1 cup mascarpone cheese
Apricot fruit spread
Powdered sugar to taste
Lemon juice to taste
Toppings:
Fresh berries (optional)
Ice cream (optional)
Whipping cream (optional)
Directions
Beat eggs in a medium bowl. Gradually add flour and sugar alternating with milk and water, beating until smooth. Beat in melted butter. Refrigerate batter at least 1 hour before use. Preferably overnight. Crepes may be served plain or filled. Filling: Beat mascarpone cheese, powdered sugar and lemon juice until smooth. Spread half of a crepe with filling and the other half with an apricot fruit spread. Fold or roll crepes. Serve with a side of fresh berries, ice cream, or whipping cream if desired. Enjoy!
Makes 15-20 crepes
Nada’s Tips & Tricks: Once you get the hang of making crepes, the filling and toppings can be endless. An easy breakfast – you can also make a savoury breakfast crepe with ham and scambled eggs filling topped with a bechamel sauce.
Contents and images used with permission by Christine Kotowycyz. https://christinekotowyczbooks.com/