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“From the kitchen of Tona Thornburg Court, Bridgeton MO.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease 7" skillet lightly; heat until hot. Beat baking mix, milk and eggs with hand beater until smooth. For each crepe, pour 2 tablespoons of batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered to prevent them from drying out. Mix sour cream and brown sugar. Place about 1 tablespoon on each crepe; roll up. Serve with strawberries and any remaining sour cream mixture.

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