Ingredients:
1 Cup Flour
½ Cup Milk
2 Eggs
2 Tablespoons Melted Butter
½ Cup Mystery Baking Company Budtella
1 Sliced Banana
1 cup Sliced Strawberries
1 cup mixed berries (raspberries & blueberries)
¼ cup Toasted Chopped Almonds
¼ tsp Salt
1 Cup Whip Cream
2 Tablespoons Powdered Sugar
Instructions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter and 4 packets of Ed Rosenthal’s Stardust; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. When crepe is off the griddle place on flat surface and in center of crepe place a swirl of Budtella, ¼ cup of sliced bananas, ¼ cup of sliced strawberries and a ¼ cup of the mixed berries. Roll up and place seam side down. Garnish with Budtella swirl on top of crepe toasted almonds and a dollop of whip cream. Add a dusting of Powdered Sugar if you’re feeling special.
