Strawberry Valentine Crepes Recipe
Crepes
4 eggs
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.
Filling
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.
Sauce
1 10- to 16-ounce package of sliced frozen strawberries. Beat in blender until
smooth.
Topping
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.
Serves 8.
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