Aunt Betty’s Jelly Crepes
Submitted by: Lily
2 eggs
3/4 cup milk + 1/8 teaspoon salt
1/2 cup flour
butter or margarine, softened
strawberry or grape jelly
confectioner’s sugar
In a small bowl, whisk eggs, milk, and salt. Add flour; beat until smooth. Melt 1 teaspoon butter in a 10-inch non-stick skillet; lift and turn pan to cover bottom. Cook until lightly browned. Turn and brown the other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioner’s sugar. Serve immediately. Yield: 3 crepes.

Snowcapped Cherry Nibbles
Submitted by: Praying Bear
1/2 cup sour cream
1 tablespoon brown sugar
1/4 teaspoon lemon rind
1/2 pound Bing cherries
1/4 cup coarsely chopped pecans
1/4 cup toasted coconut
Combine sour cream, brown sugar and lemon rind in bowl; mix well. Chill to blend flavors. Arrange cherries on tray with bowls of sour cream mixture, pecans and coconut. Dip fruit in sour cream mixture, then in pecans or coconut.

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Ingredients Ingredients

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