Strawberry Creme Crepes
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  • Ingredients 1-1/2 cups milk3 large eggs2 tablespoons butter, melted1/2 teaspoon lemon extract1-1/4 cups all-purpose flour2 tablespoons sugarDash saltTOPPING:1/2 cup sugar2 tablespoons cornstarch3/4 cup water1 tablespoon lemon juice1 teaspoon strawberry extract1/4 teaspoon red food coloring, optional4 cups sliced fresh strawberriesFILLING:1 cup heavy whipping cream1 package (8 ounces) cream cheese, softened2 cups confectioners' sugar1 teaspoon vanilla extract View Recipe Directions 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, if desired, food coloring. 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. Recommended Video



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