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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 11 |
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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. Ingredients:
1-1/2 cups milk |
3 eggs |
2 tablespoons butter, melted |
1/2 teaspoon lemon extract |
1-1/4 cups king arthur unbleached 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:
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.
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. 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. 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. Yield: 22 crepes.
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