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Tuesday, August 13, 2013

Strawberry Creme Crepes

This surprisingly delicious recipe always gets so much praise from friends and family.
Make sure that you make enough, because it's very easy to come back for second


1 pint fresh strawberries, sliced

1/2 cup granulated sugar

18 to 20 crepes

Strawberry Créme

Strawberry Créme

8 ounces cream cheese, softened

1/4 cup confectioners sugar

1 cup sliced strawberries


1 cup all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk

3 eggs, beaten

2 tablespoons butter, melted

1 tablespoon sugar (if desired to make a sweet crepe)

1/2 teaspoon nutmeg (if desired to make a sweet crepe)


Reserve 1 cup sliced strawberries for Strawberry Créme. Sprinkle sugar over remaining

berries. Make crepes. Prepare Strawberry Créme. Spread about 1 tablespoon filling on

each crepe; roll up. Serve with sweetened strawberries.

Strawberry Créme: Combine cream cheese and confectioners sugar. Blend in strawberries.

Crepes: Stir together flour and salt (sugar and nutmeg, if desired); set aside.

Blend together milk, eggs and melted butter. You can use an electric mixer, hand

beater or blender. Add liquid to flour mixture all at once; beat until smooth.

Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook 2

crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate

quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen

edges and flip over. Cook 30 seconds to 1 minute more. Stack crepes on ovenproof plate

or baking dish to keep warm.

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