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Fresh Fruit Breakfast Lasagna
Reviews:
October 21, 2007

I thought this was ok, but everyone else thought it was really good. (I'm not a big fan of cool whip) My biggest problem with this recipe is that the prep time is WAY off. Fortunately I chose to make the crepes ahead of time, because it took at least 45 minutes just to cook the crepes. Add another 10 minutes to mix up the crepe batter, plus time to chop all the fruit and mix up the "sauce" and you are looking at a good hour and a half of preparation before chilling time. I put the finished crepes on a plate, covered with foil, in the fridge overnight, and they were good as new next morning. I also used frozen blueberries, partially thawed, and that worked well too. (Tip: 16 oz strawberries is about 2 C chopped)

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