Yield: 10 servings
3 cups Sliced strawberries
2 tablespoons Sugar
1 cup Milk
3 Large eggs
2/3 cup All-purpose flour
1/4 cup Yellow cornmeal
1 teaspoon Vanilla
2-1/2 teaspoons Butter or margarine
1/4 cup Apricot jam
Vanilla low-fat yogurt or regular sour cream
Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps.
Place a flat-bottom 7-8 inch wide frying or crepe pan over medium-high heat. When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so batter flows over entire surface (don’t worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made.
Spread 1 side of each crepe lightly with jam; fold in quarters. Offer crepes with berries and yogurt to add to taste.