Strawberry Crepes





¾ cups all purpose flour

½ cups milk

½ cup water

3 large eggs

3 tablespoons melted butter

½ teaspoon salt

1 ¼ cups sifted confectioner’s sugar

1 (8 ounce) package of cream cheese, softened

1 tablespoon lemon juice

½ teaspoon vanilla extract

1 cup whipped cream, plus extra for garnishing

4 cups strawberries, sliced

¼ cup sugar


Batter:

Place flour, milk, water, eggs and salt into a blender.  Blend until smooth.  Set aside.


Filling:

In a large bowl, beat confectioner’s sugar, cream cheese, lemon juice and vanilla extract with an electric mixer until smooth.

Gently fold whipped cream into the mixture with a spatula.


Strawberry Sauce:

Place the 4 cups of sliced strawberries in a bowl and stir in sugar.  Cover and refrigerate for 1 hour.


Heat a lightly oiled non-stick skillet on medium high heat.  Pour 2 tablespoons of batter into the skillet,  Tip and rotate the pan to spread batter as thinly as possible in the pan.

When the edges begin to brown, flip crepe over and continue to cook until browned.  Place the finished crepe on a plate and cover with a damp paper towel.  Repeat with the rest of the batter.


Fill each crepe with the cream cheese filling.  Fold in half vertically  then fold in half again.


Top each crepe with strawberries and sauce and garnish with a dollop of whipped cream.


Serve crepes with Piper Heidseick Rosé Sauvage



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