Chilled Fruity Crepes
From Chef John O'Neil
First Watch Restaurants
Yield:
6 servings
Difficulty Level:
easy
Ingredients
- 2 1/4 cup Shamrock Fams Half and Half
- 1/4 teaspoon salt
- 1 1/2 tablespoon salad oil
- 1/2 cup whipped eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 1 1/4 cups all-purpose flour
- 6 sliced bananas
- 3 pints strawberries washed and quartered
- 32 oz strawberry yogurt
- powdered sugar
Directions
CREPE BATTER: Mix ingredients well and strain through a fine mesh strainer. Chill for two hours before cooking crepes. To cook, ladle 2 ounces of batter into a 10" nonstick saute pan. Flip crepe when batter sets up. Crepes should be pale yellow, without any browning.
FILLING: Divide bananas and strawberries into each crepe. Reserving a piece of strawberry and bananas for garnish. Roll each crepe onto plate. Two per plate. Scoop 4oz. of yogurt across the center and garnish with sliced bananas, quartered stawberries and top with powdered sugar.
