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Wednesday, February 9, 2011

Emily's Creamy Strawberry Crepes


Emily's Creamy Strawberry Crepes

A yummy treat to enjoy Valentine's Day morning or just any old Sunday.  They are so scrumptious and my kids just eat them up!

Creamy Strawberry Crepes

1 8 oz package cream cheese, softened
1 1/4 cups powdered sugar
1 Tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla extract
2 cups sliced fresh strawberries
2 cups whipped cream
Additional sliced strawberries

Beat cream cheese, powdered sugar, lemon juice, lemon peel, and vanilla until smooth.
Fold in sliced strawberries and whipped cream.
Spoon about 1/3 cup filling down the center of each crepe; roll up and garnish with additional sliced strawberries.

Basic Crepes

1 1/2 cups milk
4 eggs
1 cup flour
1 1/2 tsp sugar
1/8 tsp salt

Combine milk and eggs.  In a separate bowl, combine flour, sugar, and salt; add to the milk mixture and mix well.  Cover and refrigerate for 1 hour.  Melt 1 tsp butter in a non-stick skillet.  Pour 2-3 Tbsp of batter into skillet.  Cook until slightly browned and then flip.  Remove to wire rack.  Leftover crepes can be stored between sheets of wax paper and frozen for up to 2 months.  I usually make this crepe batter the night before.  I just throw everything into my blender and mix it up and then stick it in the fridge overnight.  It makes for easy cooking in the morning.  I also don't butter my skillet but use non-stick cooking spray.

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