Strawberry Cream Crepes
- Number of Servings: 8
Ingredients
Buy pre-made crepes (or make with these ingredients):1 1/2 c. milk3 eggs2 T. butter, melted1/2 t. lemon extract1 1/4 c. flour2 T. sugarDash saltTopping:1/2 c. sugar2 T. cornstarch3/4 c. water1 T. lemon juice4 c. sliced fresh strawberriesFilling:1 c. heavy whipping cream1 pkg. (8oz.) no fat cream cheese2 c. powdered sugar1 t. vanilla extract
In a large bowl, combine milk, eggs, butter and lemon 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 inch 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 to 20 seconds more. Remove to a wire rack. Repeat with remaining batter, greasing the skillet as needed. When cool, stack crepes with waxed paper or paper towels between them.
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 1 t. strawberry extract and 1/4 t. red food coloring, if desired). Cool. Add strawberries.
In a small mixing bowl, beat 1 c. heavy whipping cream until stiff peaks form; set aside. (I skip this step, and just put pressurized whipped cream on top of the crepes when done. If you want to make the recipe richer by using the whipping creme, just add it to the other filling ingredients after the other filling ingredients are mixed.) In a large mixing bowl, beat the cream cheese, powdered sugar and vanilla until smooth. (This is where to fold in the heavy whipped cream, for the heavier version.) Sppon filling down the center of each crepe; roll up. Top with strawberry topping.
Number of Servings: 8
Recipe submitted by SparkPeople user SRWOODSY.
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 1 t. strawberry extract and 1/4 t. red food coloring, if desired). Cool. Add strawberries.
In a small mixing bowl, beat 1 c. heavy whipping cream until stiff peaks form; set aside. (I skip this step, and just put pressurized whipped cream on top of the crepes when done. If you want to make the recipe richer by using the whipping creme, just add it to the other filling ingredients after the other filling ingredients are mixed.) In a large mixing bowl, beat the cream cheese, powdered sugar and vanilla until smooth. (This is where to fold in the heavy whipped cream, for the heavier version.) Sppon filling down the center of each crepe; roll up. Top with strawberry topping.
Number of Servings: 8
Recipe submitted by SparkPeople user SRWOODSY.
Nutritional Info Amount Per Serving
- Calories: 361.2
- Total Fat: 4.0 g
- Cholesterol: 66.3 mg
- Sodium: 184.2 mg
- Total Carbs: 62.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.8 g
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