Breakfast/Brunch

Fresh Fruit Salad and Sour Cream Crepes

Ingredients

Crepes

• 1/4 cup Kemps Sour Cream
• 1 Egg, large
• 1/4 cup Kemps milk
• 1 Tbsp Butter, melted
• 6 Tbsp All-purpose flour
• 1 Tbsp Mint, fresh, chopped fine
• 1/4 tsp Salt

Fruit Filling

• 1 cup Fruit, chopped (any combination)
• 1 tsp Granulated sugar
• 3 Tbsp Kemps Sour Cream

Maple sour cream topping

• 1/2 cup Kemps Sour Cream
• 2 Tbsp Orange juice
• 1 Tbsp Maple syrup

 

Instructions

1. Combine all of the ingredients for the crepe batter in a small mixing bowl.
2. Heat a small non-stick skillet over medium-high heat and lightly coat with nonstick cooking spray.
3. Add approximately 1/4 cup of batter to the pan and swirl the pan quickly to spread the batter.
4. Cook the crepe completely through, flip it gently, and then remove and place on wax paper. Keep warm before serving.
5. Toss the fruit, sugar, and sour cream together. Refrigerate.
6. Combine the sour cream, orange juice, and maple syrup in a small mixing bowl.
7. To assemble, place a crepe on a serving plate, fill with fruit mixture and roll. Top with the maple sour cream and serve.

Makes 3 Crepes.

Serving Suggestion: Sprinkle with confectioners sugar and garnish with fresh fruit.

Per Serving: 280 Calories; 12g Fat; 9g Protein; 33g Carbohydrate; 106mg Cholesterol; 140mg Calcium; 8g Saturated Fat; 363mg Sodium