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Strawberry Cream Crepes

Difficutly: moderate
Time: 25 Min
Portion: 1 serving
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


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


1 c heavy whipping cream

8 oz cream cheese, softened

2 c confectioners\’ sugar

1 t vanilla extract
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.
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.
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.

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