I love crepes! This recipe for Strawberry Creme Crepes.
Did you know that you can freeze cream cheese? It works great and saves money! I like to purchase cream cheese in bulk on sale and stockpile it for recipes. Check out this post Can You Freeze Cream Cheese to find out how!
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- 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
- 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
- 1 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 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.
Thank You Taste Of Home for the picture and recipe!
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