Strawberry Crepes

For years now–I have mercilessly taunted you with our Conference crepes without posting the recipe. Sincerely, the only reason for it is that every single time we’ve made them, everybody was so wrapped up in eating them, that we never got a decent picture. Well, not one without strawberry sauce and whipped cream flying all over the place, that is.

Dignity friends…dignity.

This year I was committed to holding the camera steady and snapping BEFORE I allowed myself to touch them. Luckily, the first shot worked cause that was the only chance we got. Then the feeding frenzy began…

Basic Crepes

Ingredients:

2 eggs–beaten

1-1/2 cups milk

1 cup flour

1 Tbsp oil

1/2 tsp sugar

1/4 tsp salt

Directions:

Combine all ingredients and beat on medium until well blended. Heat a lightly greased skillet. Spoon a scant 1/4 cup batter into pan and remove from heat. Tilt pan to spread batter evenly into a circle. Return to heat and brown on one side only. Allow to cool on paper towel or plate. Continue on with the rest of the batter.

Fruit Sauce

Ingredients:

3 cups fresh or frozen strawberries, peaches, raspberries or blueberries

1/3 cup sugar

1 tsp cornstarch

Directions:

If using frozen fruit, thaw it out and do not drain. Whirl 1/2 of the fruit in a blender.  In a small saucepan, combine sugar and cornstarch. Add whole fruit and blended fruit. Cook and stir over medium heat until thick and bubbly. Allow to boil about 2 minutes more. Cool.

While fruit sauce cools, spread about 1-2 Tbsps cream cheese down the middle of each crepe. Add about 3 Tbsps fruit mixture down the middle of crepe and roll. Serve with a few generous spoonfuls of sauce poured over the top and garnish with whipped cream…if you want.

But that goes without saying.

Strawberry Crepes

 

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Ingredients

• 2 eggs--beaten
• 1-1/2 cups milk
• 1 cup flour
• 1 Tbsp oil
• ½ tsp sugar
• ¼ tsp salt

Instructions

1. Combine all ingredients and beat on medium until well blended.
2. Heat a lightly greased skillet.
3. Spoon a scant ¼ cup batter into pan and remove from heat.
4. Tilt pan to spread batter evenly into a circle.
5. Return to heat and brown on one side only.
6. Allow to cool on paper towel or plate.
7. Continue on with the rest of the batter.
8. Make fruit sauce.
9. While fruit sauce cools, spread about 1-2 Tbsps cream cheese down the middle of each crepe.
10. Add about 3 Tbsps fruit mixture down the middle of crepe and roll. Serve with a few generous spoonfuls of sauce poured over the top and garnish with whipped cream.

Notes

Fruit Sauce Ingredients: 3 cups fresh or frozen strawberries, peaches, raspberries or blueberries ⅓ cup sugar 1 tsp cornstarch Directions: If using frozen fruit, thaw it out and do not drain. Whirl ½ of the fruit in a blender. In a small saucepan, combine sugar and cornstarch. Add fruit and blended fruit. Cook and stir over medium heat until thick and bubbly. Allow to boil about 2 minutes more. Cool.

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