Fresh Fruit Salad and Sour Cream Crepes

 Makes 3 servings


• 1/4 cup Penn Maid® Sour Cream

• 1 large egg

• 1/4 cup 1% Lowfat Milk

• 1 Tbsp butter, melted

• 6 Tbsp all purpose flour

• 1 Tbsp fresh mint, chopped fine

• 1/4 tsp salt

Fruit Filling

• 1 cup fruit, chopped (any combination)

• 1 tsp granulated sugar

• 3 Tbsp Penn Maid® Sour Cream

Maple sour cream topping

• 1/2 cup Penn Maid® Sour Cream

• 2 Tbsp orange juice

• 1 Tbsp maple syrup

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


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