Strawberry Creme Crepes




I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort.

Strawberry Creme Crepes

Yield: 22 crepes


Ingredients:
  • 1-1/2 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon lemon extract
  • 1-1/4 cups Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • Dash salt
TOPPING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon strawberry extract
  • 1/4 teaspoon red food coloring, optional
  • 4 cups sliced fresh strawberries
FILLING:
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions:
  1. 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.
  2. 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
  3. 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 food coloring if desired. Cool. Add strawberries.
  4. 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.

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