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Strawberry Sauce |
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Print this Recipe About 2 cups, can be frozen 3 cups fresh strawberries 1/2 cup sugar 1/4 cup water 1 tablespoon cornstarch Dash salt 1 teaspoon butter 1. Wash and hull strawberries; crush 1 cup. Slice remainder and set aside. 2. Combine crushed berries, sugar, water, cornstarch and salt. 3. Cook over medium heat, stirring constantly, until mixture thickens and boils. 4. Boil and stir 1 minute. Add butter; fold in sliced berries. Crepes are amazing. These paper-thin pancakes are fun to make, taste great, and always make what's inside of them seem more special. And talk about versatile: they can be savory or sweet; plain or fancy; a first course, a main course, or a dessert. You can roll them, fold them, or layer them - and best of all, you can freeze them. Unlike their thicker breakfast cousins, these pancakes don't suffer from cold. Once defrosted, crepes are once again pliable and delicious, ready to be rolled around your favorite filling. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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