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
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.