Strawberry Creme Crepes Recipe

Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27

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Source: Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27

Recipe type: Breakfast

Serves: 11

Ingredients

1-1/2 cups milk
3 eggs
2 tablespoons butter, melted
½ teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
½ cup sugar
2 tablespoons cornstarch
¾ cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
¼ 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

Instructions

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.
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
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 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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Thank You Taste Of Home for the picture and recipe!