Ingredients: |
Ingredients: Dry:
1 cup flour
1/4 cup sugar
1/4 tsp. salt
Wet:
1 cup milk
3 eggs
1 tsp. vanilla
1/2 cup melted butter
Filling:
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
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Directions: |
Directions:Sift and combine dry ingredients and set aside. In a sauce pan melt butter. When melted take off heat and set aside. Wisk wet ingredients together. Temper in melted butter and add dry ingredients. Wisk until smooth, not too much whisking or your crepes will be tough.
Use a cast iron pan or non stick will do. Only butter the pan once.
Crepes should be cooked over medium heat. As you cook the crepes sprinkle each layer with sugar (optional).
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Apple cinnamon mixture: fry together 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar, until apple pieces are soft and roll it inside the crepes.
You can also make extra & freeze crepes: between wax paper squares, well wrapped (so thin edges don't dry/crack.) place in a zip lock freezer bag. They defrost in the fridge very quickly.
Other fillings: Whatever you like, slice ham & cheese, steamed vegetables, compote or jam, scrambled eggs, etc.
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This recipe for Georgette's Crepes is from