Crepe: In large mixing bowl, combine milk, eggs, butter & extract. Combine flour, sugar & salt; add to milk mixture & beat until smooth. Cover & refrigerate for 1 hour. Heat a lightly greased 8 inch nonstick skillet. Stir batter; pour 2 tbsp into enter of skillet. Lift& tilt pan to coat bottom evenly. Cook until top appears dry; turn & cook 15-20 seconds longer. Cool on wire rack/repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Topping: 1/2 cup sugar, 2 tbsp cornstarch, 3/4 cup water, 1 tbsp lemon juice, 1 tsp strawberry extrac, 1/4 tsp red food coloring, 4 cups sliced fresh strawberries. In a small saucepan, combine sugar & cornstarch; stir in water & lemon juice until smooth. Bring to boil over medium heat; cook & stir for 1 minute or until thickened. Stir in extract & food coloring. Cool. Add strawberries.
Filling: 1 cup heavy whipping cream, 1 8 oz pkg cream cheese softened, 2 cups powered sugar, 1 tsp vanilla. In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, powered sugar & vanilla until smooth; fold in whipped cream.
To serve: Spoon 2 rounded tablespoons of filling down the center of each crepe, roll up. Top with strawberry topping.
Originally Submitted
10/5/2008
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