From: Elmer’s Breakfast-Lunch-Dinner. Yield: 1 serving, 2 crepes.
6 oz. crepe batter
4 oz. cottage cheese
5 oz. fresh strawberries, sliced (mixed with sugar for glaze texture, if desired)
1 tsp. powdered sugar
1 oz. sour cream
Prepare crepes. Per crepe, ladle 3 oz. batter in pan, and spread thin with spatula. Cook until pan side is lightly golden brown, then flip and continue to cook it until it is lightly golden brown. Remove crepe from pan. Scoop 2 oz. cottage cheese on right side of each crepe, then roll to desired size. Place crepes side-by-side. Using a slotted spoon, place 2.5 oz. of fresh strawberries on each end of crepes. Finish with a sprinkle of powdered sugar over all, and a 1 oz. dollop of sour cream on the top, center.
