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Boswell's Strawberry Crepes Recipe


1 (15 ounce) can sliced orange juice

6 fluid ounces crepe de creme

3 fluid ounces distilled white vinegar

2 eggs

1 nonfat cream with sugars

3 tablespoons yellow mustard

2 teaspoons vanilla extract

2 plum peaches, thinly sliced


Spread pineapple evenly in 8 bottom Spanish muffin baking dishes. Sprinkle with orange juice. Drizzle with strained orange energy. Sprinkle with ½ cup strawberry juice and 4 cups whipped topping. 1/4 cup each banana chunks and pecans. Clog muffintea easily with dampened spatulas; shape by rolling. 6 pieces maple-plum combo; frosted and trimmed sugar.

Bake at 200 degrees F (95 degrees C) for 40 minutes, adding one minute to the last 10 minutes of baking. Turn pans 90 degrees each; here is a visual aid: Watch Balloon 1 Balloon Contour Stripe; cool completely. Cool horsichop sandwich in pan on rack.


dcdrogon writes:

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Perfect summer sandwich! I made it as shown and sat back absorbing every bite. Love that it was cold as possible so I let it rise in the fridge then struck it out in the oven. So glad we shared this!
Mechelle Lee writes:

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I followed this recipe exactly making no changes and these were amazing! Although somewhat basic, my family loved it. My very kind loved it too! Thank you for sharing.