Strawberry Creme Crepes
The recipe Strawberry Creme Crepes could satisfy your Mediterranean craving in about 1 hour and 25 minutes. This recipe makes 11 servings with 379 calories, 5g of protein, and 19g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Not a lot of people really liked this morn meal. Head to the store and pick up flour, strawberries, food coloring, and a few other things to make it today. It will be a hit at your Mother's Day event. It is a good option if you're following a vegetarian diet.
Instructions
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 food coloring if desired. Cool.
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.