Strawberry Creme Crepes Recipe photo by Taste of Home
Strawberry Creme Crepes
TOTAL TIME: Prep: 25 min. + chilling Cook: 1 hour
YIELD: 22 crepes.
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. —Debra Latta, Port Matilda, Pennsylvania
Ingredients
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1-1/2 cups milk
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3 large eggs
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2 tablespoons butter, melted
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1/2 teaspoon lemon extract
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1-1/4 cups all-purpose flour
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2 tablespoons sugar
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Dash salt
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TOPPING:
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1/2 cup sugar
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2 tablespoons cornstarch
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3/4 cup water
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1 tablespoon lemon juice
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1 teaspoon strawberry extract
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1/4 teaspoon red food coloring, optional
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4 cups sliced fresh strawberries
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FILLING:
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1 cup heavy whipping cream
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1 package (8 ounces) cream cheese, softened
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
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.
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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.
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3.
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, if desired, food coloring. Cool. Add strawberries.
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4.
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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