Add more water for better consistency.
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Add more water for better consistency.
1/3 cup water
Powdered sugar
1 cup all-purpose flour
1/2 tsp Clabber Girl Baking Powder
1/2 tsp salt
3 Tbsp sugar
Filling:
3 eggs
1 cup refrigerated whipped topping
1 cup milk
3/4 cup fresh sliced strawberries
FOR CREPES: Mix together eggs, milk and water; set aside. In a separate bowl, sift together flour, Clabber Girl Baking Powder, salt and sugar. Beat into liquid mixture. FOR FILLING: In a mixing bowl, beat together whipped topping and strawberries until thoroughly combined. Fill crepes with Chantilly mixture and dust with powdered sugar. Lightly oil a 6-8 inch skillet; heat over medium heat, and pour in about 1/2 cup of batter. Rotate skillet until batter covers bottom; cook until lightly brown, then turn and cook other side.
1/3 cup water
Powdered sugar
1 cup all-purpose flour
1/2 tsp Clabber Girl Baking Powder
1/2 tsp salt
3 Tbsp sugar
Filling:
3 eggs
1 cup refrigerated whipped topping
1 cup milk
3/4 cup fresh sliced strawberries
FOR CREPES: Mix together eggs, milk and water; set aside. In a separate bowl, sift together flour, Clabber Girl Baking Powder, salt and sugar. Beat into liquid mixture. FOR FILLING: In a mixing bowl, beat together whipped topping and strawberries until thoroughly combined. Fill crepes with Chantilly mixture and dust with powdered sugar. Lightly oil a 6-8 inch skillet; heat over medium heat, and pour in about 1/2 cup of batter. Rotate skillet until batter covers bottom; cook until lightly brown, then turn and cook other side.