Crepes and summer fruit salad with sour cream and maple sirup

Serving

• 1 bag (600 g) Europe's Best Summer Fruit Salad
• 200 ml (3 / 4 t) sour cream
• 45 ml (3 tbsp) maple syrup

Crepes

• 3 eggs
• 180 g (7 oz.) flour, sifted
• 1 pinch salt
• 30 ml (2 tbsp) sugar
• 500 ml (2 cup) milk
• 30 ml (2 tbsp) Canola oil
• 15 ml (1 tbsp) butter, melted

Serving

1. Mix sour cream and maple syrup. Set aside.
2. SERVING SUGGESTION: Garnish crepes with defrosted summer fruit salad. Broil for approximately 30 seconds. Serve with maple syrup and sour cream mixture.

Crepes

1. In a bowl, mix the sifted flour and salt.
2. In a separate bowl, beat eggs with sugar. Add milk and mix well. Mix into flour and add oil and melted butter. Mix well. Put in the refrigerator for one hour.
3. Cook crepes on medium heat in a non-stick pan.