Strawberry Crps
Cripet with strawberries need knots no season
since California growers ship strawberries to al
most any market most of the year.
to prepare: 30 min.
cvpi frcch straw
burriuf, riusofl mn4
1 cup confucticmurs'
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2 tablufpoont bwrtur
cup irftd flor
cup sugar
tuaspoon mH
ft' buatua
cup Milk
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1. Combine 3 cups of the strawberries with the
confectioners' sugar. Set aside. Crush remaining
1 cup berries to use for topping.
2. For crepes, melt 2 tablespoons butter in a 6-in.
skillet and set aside.
3. Sift flour, sugar, and salt together into a bowl.
Set aside.
4. Beat eggs and milk together. Beat in the melted
butter. Combine egg mixture with dry ingredients
and beat with rotary beater until smooth.
5. Heat skillet moderately hot Pour in just enough
batter to cover bottom. Immediately tilt skillet
back and forth to spread batter thinly and evenly.
Cook each crepe over medium heat until light
brown on bottom and firm to touch on top. Loosen
edges with spatula. Turn and brown second side.
It should be unnecessary to grease skillet for each
crepe. As each crepe is cooked, transfer to a hot '
platter.
6. Drain the sweetened berries and reserve the
sirup. Arrange whole berries on crepes; roll up.
Melt 2 tablespoons butter in a skillet. Add about
one-half of the crepes and of berry sirup; heat Re
peat with remaining crepes. Serve with strawberry
cream.
About 16 crepes
For Topping For a richer flavor and deeper color,
blend crushed strawberries with whipped cream.
For a pastel pink color, add only a small amount
of strawberry juice to whipped cream.
a la Bahamas
Pancakes
to prepare: 25 min.
Offing BBttur Vi cup stffarf flour
3 gg yolks 3 gg white
1 cup milk Buttur
Fw grains salt
1. Prepare Orange Butter and chill thoroughly.
2. Beat egg yolks. Add milk and salt; beat until
blended. Mix in flour in thirds, beating after each
addition until well blended.
3. Using a clean beater, beat egg whites until
rounded peaks are formed. Fold egg whites into
egg-yolk mixture.
4. Heat butter (allowing about 2 tablespoons of
butter for preparing each 8-in. pancake) in an
8-in. skillet When butter begins to foam, pour it
into a small cup.
5. Stir batter (stirring each time before pouring
into skillet); using about cup for each pancake,
pour batter into the heated skillet and tilt to evenly
coat the bottom of the skillet. Set over low heat.
6. When the batter has set, spoon a portion of the
melted butter around the edges of the pancake.
Continue spooning in the butter until the pancake
seems to "float" Allow the pancake to cook slowly
in the butter until the underside is golden (S to
7 min.). Turn and cook until the other side is
golden. Add more butter, if necessary, to keep the
pancake free from the skillet at all times.
7. Transfer pancake to a hot platter and top each
with a spoonful of the Orange Butter; roll. Set
platter in warm oven while preparing remaining
pancakes. Serve immediately. About 6 pancakes
m - u
For elegant fare, serve luscious
ripe California strawberries nestled in tender rich
crepes topped with billowy strawberry cream.