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Campfire Crepes

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There's no need to completely rough it when you're camping. Try this delicious crepe recipe and enjoy fine dining by the campfire

Makes 8 small crepes

Notes, Tips & Suggestions
Make ahead tip: Prepare fruit topping and cream cheese filling at home. Store in tightly sealed containers in the cooler. Warm fruit topping before spooning over crepes.

Leftover tip: For an ultimate s'more, top a soft oatmeal or molasses cookie with a piece of white chocolate and a toasted marshmallow. Add a drizzle of leftover fruit topping and top with another cookie.

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  • 1 cup all fruit berry preserves
  • 1/3 cup Rosemount Pinot Grigio
  • 1 teaspoon lemon juice
  • Fresh berries (optional)
  • 1 (8-ounce) package 1/3 less fat cream cheese
  • 2 tablespoons honey or sugar
  • 1 cup just add water pancake mix
  • 3/4 cup water
  • Butter

    1. Simmer preserves and wine together in a small saucepan for about 10 minutes; let cool to warm.
    2. Stir together cream cheese and honey in small bowl until smooth; set aside.
    3. Stir together pancake mix and water in medium bowl until smooth.
    4. Melt about 1/2 teaspoon butter in 7-inch skillet. Add 3 tablespoons batter to skillet, tipping so that it coats bottom of skillet.
    5. Cook over medium heat for 2 to 3 minutes or until crepe is golden brown on the bottom. Remove to a plate and cover to keep moist. Repeat with remaining batter.
    6. Spoon equal amounts of cream cheese filling into each crepe and fold into quarters. Place 2 crepes on each plate and serve with warm topping and fresh berries, if desired.

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