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Prep Time: 1 Hour, 15 minutes, Serves 6-8
Crepes ( makes about 16) 1/2 cup milk 1 cup flour 2 Tbsp. canola oil 1/2 tsp. salt 2 eggs 1 Tbsp. honey Filling 3 kiwi fruit, peeled, sliced and halved 1 large mango, peeled and cut into wedges 2 6-oz containers lemon or lemon-kiwi yogurt sliced strawberries for garnish Beat together all crepe ingredients to a smooth batter. Let rest 1 hour. Beat briefly before using. Brush a heavy 8-inch skillet with a little oil then heat. Pour in enough batter to lightly coat bottom of pan. Cook until golden. Flip gently and brown the other side. Remove from pan. Fill with fruit and a dollop of yogurt, then roll up. Garnish with strawberry slices. ©January, 2002 Henry's Market Markets, Inc. |
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