2 eggs
1 c. flour
1/4 c. powdered sugar
1/2 tsp. salt
1 c. milk
Raspberries or bananas
1 pt. sour cream
Fresh strawberries

Stir together and mix milk, eggs, flour, powdered sugar and salt. (This mixture can be prepared in advance and kept for a day or so in the refrigerator.) Batter should be thinner than for pancakes. Preheat on high a crepe or frying pan. If not Teflon coated, use a few drops of oil in the pan. Spoon in enough batter to cover entire bottom of pan. Cook a short time on high heat until bubbles appear in batter. Turn crepe over with spatula and cook other side briefly.

On hot crepe, put a line of sour cream across the middle and place pieces of fruit in sour cream. Dust with powdered sugar. Roll crepe up around fruit and sour cream. Top with 3 pieces of fruit and dust of powdered sugar. Serve immediately.