Berry Breakfast Wraps

This is delicious, especially in June when the strawberries are in season!! I tweeked this recipe in three places so that it is best for our family. 

This is great for a growing family or one that is shrinking as children leave home.

Double it if you have more children

Ingredients

3 cups sliced strawberries (about 1 1/2 pints)

1/2 cup sugar

1 1/2 cups Gold Medal® all-purpose flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups milk

2 tablespoons butter melted or margarine

2 tablespoons lemon juice

2 eggs

2/3 cup whipping cream

1 package (8 oz) cream cheese softened

 Directions

1.  In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the 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 completely.

3.  Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.

4.  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.

I mixed the batter in my Bosch blender so it would be lump-free

Poured a quarter cup of batter into the pan and twirled my wrist to distribute 

Here is the mixture for the delicious cream cheese and whipped cream

I'm an 'Old-Fashioned-From-Scratch-Cook' 

with modern techy-savy ways

I can import my recipe right from the web and then tweak it to fit our family

This recipe actually calls for strawberries; since I used them yesterday for preserves, I used blackberries instead. I added some cherries too!!

This is Betty Crocker's picture
which depicts the strawberries called for

The picture is linked to my Plan to Eat,

Breakfast Wraps

(If you join through my link, I get affiliate credit)

I hope you enjoyed looking in on my morning.

Do you like cooking with berries??

Join the sweet comments and lets have a conversation!!

In Christ Alone,

~Judith~

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