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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 9 |
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From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
1 cup buttermilk biscuit mix |
3/4 cup milk |
2 eggs |
1 cup sour cream |
1/3 cup packed brown sugar |
2 cups sweetened fresh strawberries, sliced |
Directions:
1. Grease 7 skillet lightly; heat until hot. Beat baking mix, milk and eggs with hand beater until smooth. For each crepe, pour 2 tablespoons of batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered to prevent them from drying out. Mix sour cream and brown sugar. Place about 1 tablespoon on each crepe; roll up. Serve with strawberries and any remaining sour cream mixture.
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