• 6 eggs
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 cups milk
•   Fresh strawberries and blackberries
•   Sour cream to taste
•   Strawberry pie filling topped with powdered sugar and bananas

Crepes:

6 eggs

4 teaspoons sugar

1 teaspoon salt

2 cups all-purpose flour

2 cups milk

Filling:

Fresh strawberries and blackberries

Sour cream to taste

Sauce:

Strawberry pie filling topped with powdered sugar and bananas

To make crepes, mix together eggs, sugar, salt, flour and milk thoroughly.  You want the batter to be creamy, not lumpy.  Heat a saucepan sprayed with olive oil spray over medium heat.  Pour ¼ cup batter into heated saucepan and spread out evenly.  Lightly brown both sides crepe and lay out on wax paper surface.  You can make the crepes the night before or the week before and store them in freezer or refrigerator.  Then, just warm them in microwave before serving with the filling.

To make the filling, combine fruit and sour cream and warm in microwave.  Do not overcook. Fill crepes with fruit and sour cream filling and place two each on individually warmed serving plates.

Warm pie filling sauce in microwave and pour over warm crepes.  Dust with powdered sugar and top with sliced bananas.  Serve immediately with crisp bacon and a bowl of yogurt.  Guests will love it.