Voila, Crepes

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 4 large eggs
  • 1 cup milk
  • 1 cup cold water
  • 2 tbsp butter, melted
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • Additional butter
  • Filling:
  • 8 oz. cream cheese, softened
  • 1 1/4 cups confectioners' sugar
  • 1 tbsp lemon juice
  • 1 tsp grated lemon peel
  • 1/2 tsp vanilla extract
  • 4 cups fresh strawberries, sliced, divided
  • 1 cup heavy whipping cream, whipped

Directions

  1. For the batter: In a bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate 1 hour.

  2. In an 8-inch nonstick skillet, melt 1 tsp butter; pour 2 tbsp batter into center of skillet. Lift and tilt pan, swirling to evenly coat the bottom.

  3. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack. Repeat, adding butter as needed. Stack crepes between waxed paper or paper towels.

  4. In a bowl, beat cream cheese, confectioners’ sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups berries and whipped cream.

  5. Spoon about 1/3 cup filling down the center of each of 14 crepes; roll up. Garnish with remaining berries. Freeze remaining crepes for another use.

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