Strawberry Valentine Crepes Recipe
4 T. melted butter
1/2 t. salt
1 C. cold milk
1 C. cold water
2 C. flour
In a blender, beat eggs, salt and melted butter. Add water and milk and beat in flour. Mix until well blended. Refrigerate at least 2 hours or overnight. In a heated 6 inch crepe pan pour enough batter to cover the bottom of the pan. Brown slightly on one side, flip and fry slightly on other side. Cool and stack in layers. Set aside. Crepes may be made in advance but must be used at room temperature.
Makes 16 to 20 crepes.
1 8-ounce package cream cheese
1 C. dairy sour cream
1/2 C. powdered sugar
Beat ingredients with an electric mixer until slightly thickened.
1 10- to 16-ounce package of sliced frozen strawberries. Beat in blender until smooth.
1 quart whole strawberries, sliced. Stir in some of the sauce to sweeten.
Preheat oven to 350° F. Place 2 tablespoons of filling in center of each crepe, spread and roll loosely. Filling will expand as crepes bake. Place seam side down in sprayed baking pan. Bake 10 minutes. Remove from oven. Place 2 crepes on each plate and spoon sauce on each end. Pile fresh strawberries over the center with additional sauce.
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