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Strawberry crepes

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Ingredients/Components

tsp salt - 1 item
c sugar - 1/2 item
pint sour cream - 1/2 item
c orange juice - 3/4 item
1/2 c flour - 1 item
c cold milk - 1/4 item
c cold water - 3/4 item
T sugar - 2 item
eggs, plus 3 egg yolks - 4 item
T butter, melted - 4 item
T brandy - 4 item
Filling:1 8 oz pkg cream cheese, softened
T grated orange rind - 3 item
Sauce:3 T butter
pints fresh strawberries or 1 20 oz bag frozen strawberries, pureed - 3 item
pint strawberries, sliced opt - 1 item
- 3 T Cointreau or Triple Sec - 2 item

How to make strawberry crepes:

Filling:1 (8 oz) pkg cream cheese, softened1/2 pint sour cream3 T grated orange rind1/2 c sugar Sauce:3 T butter3 T grated orange rind3/4 c orange juice1/2 c sugar3 pints fresh strawberries or 1 (20 oz) bag frozen strawberries, pureed1 pint strawberries, sliced (opt)2 - 3 T Cointreau or Triple Sec2 T brandy Crepes: Place milk, eggs, egg yolks, flour, sugar, melted butter, cold water, salt and brandy in blender and blend well. Refrigerate for a few hours. Cook crepes in 6 or 7 inch skillet until lightly browned.

Filling: Mix cream cheese and sour cream, and beat well. Mix orange rind and sugar. Blend with cream cheese mixture until fluffy. Put 2 T filling in center of each crepe. Roll and place seam side down in a 9x13 dish.

Sauce: Place butter, orange rind, orange juice, sugar and strawberries in sauce pan and bring to a boil, stirring until sugar is dissolved. Add Cointreau and brandy, stirring over moderate heat to just boiling. When ready to serve, heat crepes in oven for 15 minutes, or until heated through. Serve with sauce poured over crepes.

Recipe categories: Desserts, Pancakes and waffles, Breakfast.

Rating:

3.4

Average rating: 3.4, total votes: 7

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