Thursday, July 24, 2014

Strawberry Cream Crepes

This very rich and sweet breakfast recipe has been a long-time family favorite.  A big giant batch is normally cooked in the Bowes house on special occasions such as birthdays, holidays, and sometimes even for visiting friends and family.  It could easily double as dessert, too!

1 1/2 C milk
3 eggs
2TB melted butter
1/2 tsp. lemon extract
1 1/4 C flour
2 TB sugar
1/8 tsp. salt 
Combine dry and wet ingredients separately and then mix them together.  Pour about a 2/3 c of batter onto a heated, greased, frying pan and cook until the top is "dry."  (Set your burner on a medium-high setting.)  Layer crepes between wax paper or fill and serve immediately because they will all stick together!
1 C. whipping cream, whipped (fold into the following ingredients)
 8oz softened cream cheese
2 C. powdered sugar
1 tps. vanilla

Berry sauce of any sort!  I like to mix about 3c fresh raspberries and blueberries with 1/4 c sugar, bring to a boil for 5 minutes.  Ready to serve!

You can also add a dollop of whipped cream to the top, if you feel like over-indulging :-)

1 comment:

  1. These are super delicious indeed! And the Tevis version is even better with freshly picked berries right off the farm, and fresh cream straight from Rosie! Totally awesome!