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Dessert Crepes

Source of Recipe

net


List of Ingredients

DESSERT CREPES

1 CUP FLOUR
3 EGGS
1/8 TSP SALT
1 1/2 CUP SKIM MILK
2 TBSP SUGAR
2 TBSP MARGARINE, MELTED

PUT FLOUR, SUGAR AND SALT INTO A BOWL. ADD EGGS, ONE AT A TIME, BEATING
THOROUGHLY WITH EACH ADDITION. GRADUALLY ADD MILK, MIXING UNTIL WELL
BLENDED. ADD MARGARINE; BEAT WELL. LET BATTER REST FOR 1 HOUR AT ROOM
TEMP.

OVER MEDIUM HIGH TEMPERATURE, HEAT FRYING PAN. USING 2 TBSP OF BATTER FOR


EACH CREPE, POUR BATTER ONTO HEATED SURFACE. IMMEDIATELY LIFT PAN FROM
BURNER AND GENTLY SWIRL TO MAKE A LARGER, THINNER CREPE. LOOSEN EDGES AND
FLIP OVER. COOK EACH SIDE FOR ABOUT 30 SECONDS, UNTIL BATTER IS DRY ON EACH
SIDE AND LIGHTLY BROWNED. STACK CREPES ON A PLATE AND COVER WITH A CLEAN
CLOTH, WHICH WILL KEEP THEM MOIST, WHILE YOUR PREPARE SAUCE AND FILLING.

CREAM SAUCE

6 OUNCES CREAM CHEESE
8 OUNCES SOUR CREAM
2 TBSP LEMON JUICE

IN MEDIUM BOWL, WITH ELECTRIC MIXER, BLEND CREAM CHEESE, SOUR CREAM AND
LEMON JUICE UNTIL CREAMY AND WELL MIXED. SET ASIDE.

STRAWBERRY FILLING

3 ( 16 OZ EACH) PKG FROZEN STRAWBERRIES, THAWED
3 TBSP CORN STARCH

PREHEAT OVEN TO 350 F. GREASE TWO 9 INCH BAKING DISHES. PLACE COLANDER OVER
A SAUCEPAN. FILL COLANDER WITH THAWED STRAWBERRIES, LETTING JUICE DRAIN INTO
SAUCEPAN. RESERVE STRAWBERRIES. PLACE CORNSTARCH IN SMALL CUSTARD CUP.
BLEND IN ENOUGH STRAWBERRY JUICE TO MAKE A PASTE. THEN ADD 2 TBSP MORE STRAW-
BERRY JUICE. STIR CORNSTARCH MIXTURE INTO SAUCEPAN WITH DRAINED STRAWBERRY
JUICE. HEAT OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL THICKENED. REMOVE
FROM HEAT. ADD STRAWBERRIES.

TO ASSEMBLES CREPES:
PLACE 1 TBSP CREAM SAUCE ON EACH CREPE, SPREADING ALMOST TO EDGES. TOP WITH
1/2 TBSP OF STRAWBERRY FILLING. ROLL UP EACH CREPE, JELLY ROLL FASHION, AND PLACE
IN BAKING DISHES. SPREAD ANY REMAINING CREAM SAUCE EVENLY OVER TOP OF THE
CREPES.
HEAT 15 MINUTES IN OVEN.




Recipe