Strawberry Creme Crepes Recipe

Strawberry Creme Crepes Recipe
Strawberry Creme Crepes Recipe
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. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 11
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 3 large eggs
  • 3/4 cup water
  • 2 tablespoons butter melted
  • 2 tablespoons cornstarch
  • filling:
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract
  • 2 tablespoons sugar
  • topping:
  • dash salt
  • 1-1/4 cups all-purpose flour
  • 1-1/2 cups milk
  • 1 teaspoon strawberry extract
  • 1 package (8 ounces) cream cheese softened
  • 1/4 teaspoon red food coloring optional
  • 4 cups sliced fresh strawberries
  • Carbohydrate 43.0126194352261 g
  • Cholesterol 135.855113638742 mg
  • Fat 8.94206750101447 g
  • Fiber 0.538772707731022 g
  • Protein 4.2352311363813 g
  • Saturated Fat 4.69923818240986 g
  • Serving Size 1 1 serving (149g)
  • Sodium 3269.06339495001 mg
  • Sugar 42.4738467274951 g
  • Trans Fat 0.825745500060469 g
  • Calories 264 calories

Directions 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. 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. 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, if desired, food coloring. Cool. Add strawberries. 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. Yield: 22 crepes. Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27