Directions:
In a blender container place eggs, orange juice, sugar, and salt. Cover and pulse 15 seconds until combined. While blender is on, add flour, 1 tablespoon at a time, until blended well. Refrigerate 30 minutes.
Melt 1⁄2 tablespoon butter in a 10-inch nonstick saute pan. Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly. Cook until edges are nice and brown and middle is firm to the touch. Loosen edges and flip crepe and cook for about 15 seconds. Slide out of pan onto plate; cover with foil while continuing to make crepes with remaining batter. Add more butter to pan if necessary.
In a medium bowl combine fruit with 1 tablespoon sugar. Using a fork, crush the berries slightly to allow the juice to come out.
Place 2 crepes on a plate. Ladle 1⁄4 cup of the fruit mixture on one side of each crepe and roll crepe over the fruit.
If desired, garnish with whipped cream or powdered sugar. Serve immediately. Makes 4 servings. (Recipe from Florida Orange Juice)
*See more recipes in our eggs & cheese collection
|
