Strawberry Crepes
Taste of Home
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I always feel like a French chef when i serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed.
SERVINGS: 11
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 25 min. + chilling Cook: 1 hour
Ingredients:
- 1-1/2 cups milk
- 3 eggs
- 2 tablespoons butter, melted
- 1/2 teaspoon lemon extract
- 1-1/4 cups all-purpose flour
- 2 tablespoons sugar
- Dash salt
- TOPPING:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon strawberry extract
- 1/4 teaspoon red food coloring, optional
- 4 cups sliced fresh strawberries
- FILLING:
- 1 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Directions:
In a large mixing bowl, combine milk, eggs, butter and extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to evenly coat bottom. 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.
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.
In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing 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. Yield: 22 crepes.