Sour Cream And Strawberries; Blueberry Crepes - Maxim CM5 Owner's Manual

Sour Cream and Strawberries

1 batch crepes (about 16)
1 pint (2 cups) dairy sour cream
3 tablespoons sugar
2 tablespoons orange liqueur (Cointreau or Grand Marnier), optional
2 cups sweetened sliced strawberries
2 tablespoons butter or margarine
Confectioners sugar
Combine sour cream, sugar and orange liqueur, if desired. Spread
crepes with an equal amount of sour cream mixture and a few
sliced berries, roll up. Arrange rolls in shallow casserole, cover and
store in refrigerator until serving time. To heat, melt butter or
margarine in crepes suzette or blazer pan of chafing dish over direct
high flame. Heat crepe rolls, turning carefully to heat evenly. Add
remaining strawberries and heat. Sprinkle with confectioner's sugar.

Blueberry Crepes

1 batch crepes (about 16)
2 cups vanilla pudding from package mix (or favorite recipe) chilled
1 cup heavy cream, whipped
1/4 teaspoon nutmeg
Sauce
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup light corn syrup
2 teaspoons lemon juice
2 cups blueberries, fresh or frozen
Combine filling ingredients; place 2-3 heaping tablespoons of
mixture across center of each crepe, brown side out, and roll. Place
on serving plate. Top with sauce and, if desired, a spoonful of sour
cream or additional whipped cream.
To make sauce, combine sugar and cornstarch in saucepan, mix.
Stir in water, corn syrup and lemon juice until smooth. Stir in
blueberries. Cook, stirring constantly, until sauce comes to a boil
and is thickened. Refrigerate until cool.
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