Best Crepes With Sour Cream And Strawberries Recipes

STRAWBERRY & SOUR CREAM CREPES (VERY THIN, "EGGY"

Steps:

• To make crepes, follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER, use MILK, and triple it.
• If the instructions do not call for eggs, USE AT LEAST 3 EGGS!
• You want this batter to be VERY LIQUID and VERY"EGGY".
• This will ensure a good consistency for the finished crepe.
• Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned.
• Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made.
• To serve:.
• Place about 4 folded crepes on a plate for each person.
• Top each with mashed strawberries and a generous dollop of sweetened sour cream.

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

STRAWBERRIES & CREAM CREPES

Steps:

• Slice strawberries and add granulated sugar.
• In a blender whip the cottage cheese until smooth.
• Stir in sour cream and powdered sugar.
• Fill crepes using about 2/3 of the berries and the cream mixture.
• Fold over and put the remaining cream& berries on top.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

STRAWBERRY-SOUR CREAM CREPES

Steps:

• Crepes:.
• Beat the eggs and add to the milk and water.
• Sift flour with the salt and gradually add to the egg and milk mixture.
• Add the melted butter and blend thoroughly.
• If mixing by hand, strain the batter through a sieve to remove any lumps.
• Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
• Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
• Filling:
• Beat together the sour cream or yogurt with the sugar and set aside.
• Fold in the strawberries.
• Fill each crepe with the mixture and fold over.
• Sprinkle with powdered sugar and serve.