The Grand Duke always said to me: "Olga, never be stingy with the
So, I posted this while eating these today WITH THE RECIPE below the photos, but apparently I don't know the constraints of posting to my blog via email yet. I am now at my computer, and here is the recipe. YUM!!
Lay the crepe on a plate, place a dollop each of cream and fruit in the middle. Fold sides over, then flip the whole thing, so the seam is on the bottom. If you make yours bigger than mine, like I wish I had, you can tuck the sides under and have a little pillow of happiness on your plate. Finish with a little of each filling on the top.Crepes:
1 cup flour
1 1/4 cups milk
2 TBS melted butter, cooled
Combine all ingredients until smooth.
Heat neutral oil or 1/2 tsp butter in a small non-stick pan over medium heat.
Ladle about 1-2TBS of batter in tge pan and swirl to coat the bottom of the pan with a very thin layer.
When the batter is dry, flip or turn with tongs and cook the other side.
Remove to a plate and continue this way with the remaining batter.
Combine equal parts sour cream and cream cheese and sweeten to taste with sugar or honey.
Combine 1 1/2 cups frozen fruit of your choice with 1/2 cup water in a saucepan and heat until bubbling. Wisk in 2-3 tsp cornstarch and stir so lumps don't form. Cook over medium low heat until thick, adding more cornstarch or water as needed for a good syrupy consistancy.