Ingredients: |
Ingredients: Crepes
4 eggs
1 cup milk
1 cup water
2 cups flour
4 tablespoons cooking oil
1 teaspoon sugar
½ teaspoon salt
Cream Cheese Filling
1 package cream cheese, softened
¼ cup sugar
1 cup sour cream
Beat cream cheese, sugar and sour cream well.
Strawberry Sauce
2 lb strawberries, washed, hulled and sliced
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Directions: |
Directions:Crepes
Beat eggs in a large bowl until they are frothy. Add remaining ingredients and beat until smooth. Cover and store in fridge for a few hours to overnight (I stored overnight). If you find the batter is too thick when you go to cook the crepes, add milk to thin it (I didn’t need to). Pour approximately ¼ cup of the batter into a greased frying pan.. Tip the pan to swirl the batter all over the pan bottom (do this quickly, the crepe starts to cook the moment the batter hits the pan). Remove from the pan when the underside starts to brown. Cool and stack with waxed paper between each crepe. If you aren’t using the crepes right away, wrap them in plastic and store in the fridge or into a freezer bag.
Strawberry Sauce:
In a medium sized pot, put the washed, sliced strawberries. Add sugar to taste. Warm over medium heat until the strawberries start to break down, forming a chunky strawberry sauce.
Putting them together:
When you are ready to use your pre-made crepes, bring them out of the fridge (or freezer). Use a pancake griddle to slowly warm the browned side of the crepes to your desired serving temperature. Spread the cream cheese filling on the unbrowned side of the crepe and roll. Top with the warmed strawberry sauce, a dollop of whipping cream, and serve! |
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