Christmas Breakfast Wraps
Source of Recipe
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Recipe Introduction
Prep: 20 minutes
Cook: 25 minutes
List of Ingredients
3 cups sliced strawberries (about 1 1/2 pints)
1/2 cup sugar
1 1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 Tablespoons butter or margarine, melted
1 teaspoon finely shredded line peel
2 Tablespoons lime juice
2 eggs
Lime Cream Filling (follows)
Recipe
1. Toss strawberries and 1/2 cup sugar in bowl; let stand at room
temperature at least 20 minutes. Meanwhile, mix flour, 1 Tablespoon
sugar, the baking powder and salt in mediom bowl. Stir in milk,
butter, lime peel, lime juice and eggs. Beat with hand beater until
smooth.
2. Lightly grease 6 to 8 inch skillet with butter. Heat over medium
heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into
skillet. Immediately rotate skillet until thin layer of batter covers
bottom. Cook until light golden brown. Run wide spatula around edge
to loosen; turn and cook other side until light brown. Repeat with
remaining batter, greasing skillet as needed. Stack wraps, placing
waxed paper between each; cool.
3. Make Lime Cream Filling. Spoon about 2 Tablespoons of the filling
down center of each wrap; fold sides over filling. To serve, place 2
wraps on each of 6 plates. Spoon strawberries over wraps. 6 servings.
Lime Cream Filling
2/3 cup heavy whipping cream
1 package (8oz) cream cheese, softened
1/2 cup sugar
1 Tablespoon finely shredded lime peel
Beat whipping cream in chilled small bowl with electric mixer on high
speed until stiff; set aside. Beat cream cheese in medium bowl on
high speed until fluffy; stir in sugar and lime peel. Gently stir in
whipping cream.
Do-Ahead:
Unfilled wraps can be lightly covered with aluminum foil and
refrigerated up to 48 hours.
Extra Special:
Garnish with thin strips of lime peel and a doolop of whipped cream.
Source:
Betty Crocker Holiday magazine
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