Martha White, Southern Pantry
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Quick Crepes for Dessert

Many years ago, I remember my soon-to-be husband taking me to a restaurant that served only crepes. Neither of us had eaten crepes growing up, so I found this to be a bit unusual. The restaurant offered an array of delicious fillings rolled in the delicate eggy pancakes. From main dish to dessert varieties, we thought they were wonderful!

Many restaurants followed suit, but after a few years, crepes almost disappeared from the restaurant scene, but have now resurfaced into our food culture. Occasionally I made them for us at home and was amazed at how easy they are to make. Although seemingly delicate, the extra eggs make them pliable, easy to turn and to roll around the filling.

crepe

A few years ago, Lemon Poppy Seed Crepes were one of the winners in a Martha White® recipe contest. Made with Martha White® Lemon Poppy Seed Flavored Muffin Mix, eggs, milk and water, they are quick and easy to stir up.

crepe-pour

Using an 8-inch non-stick skillet and 1/4 cup of batter, assures the right thickness and makes them easy to turn.

crepe-flip

Filled with sweetened cream cheese and topped with an easy-to-make berry sauce, they are delicious and fun.

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After trying your hand at this simple recipe, you may want to try some main-dish versions filled with creamy chicken or seafood.

 

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