Difficutly: moderate
Time: 25 Min
Portion: 1 serving
Ingredients:
1 1/2 c milk
3 eggs
2 T butter, melted
1/2 t lemon extract
1 1/4 c flour
2 T sugar
dash of salt
TOPPING:
1/2 c sugar
2 T cornstarch
3/4 c water
1 T lemon juice
1 t strawberry extract
1/4 t red food coloring (opt)
4 c sliced fresh strawberries
FILLING:
1 c heavy whipping cream
8 oz cream cheese, softened
2 c confectioners\’ sugar
1 t vanilla extract
Directions:
CREPES:
In a large mixing bowl, combine milk, eggs, butter, and extract. Combine flour, sugar, and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 8\” nonstick skillet. Stir batter; pour 2 T into 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.
TOPPING:
In a small sauce pan, 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. Cool. Add strawberries.
FILLING:
In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing 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.