STRAWBERRY CREAM CREPES
This recipe is awesome. I made these for breakfast a few Easter's ago. I am being requested to make them again this Easter. They are delicious!..you can also freeze the crepes..the recipe makes roughly 20- 25. If you are having guests for Easter morning..they would be very impressed with these delicious crepes....
Provided by Cassie *
Categories Fruit Breakfast
Time 20m
Number Of Ingredients 22
Steps:
- 1. Crepes: In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
- 2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
- 3. Topping: In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
- 4. Filling: In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
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