Crepes Fitzgerald

marjorie kennedy

From Class with Julie Dannenbaum

ingredients

Crepe Batter

1/2 C. milk
1/4 C. vegetableoil
2 egg yolks
2 eggs
Pinch of salt
1/2 C. flour

For Filling:

2 pkgs.8 oz. cream cheese
1 C. thick sour cream
1/2 C. powdered sugar

For Sauce:

4 T. butter, melted
1 qt. fresh strawberries
1/2 C. sugar
1/4 C. Frambois or Kirsch

directions

For crepe batter: Place ingredients in blender in given order and with flour on top. Make ahead and refrigerate over night or at least 2 hours. If batter becomes too thick add a bit of milk. If edges turn brown, add a bit of butter. heat crepe pan slowly. Wipe out butter. Pour 1 oz. batter into pan, swirl, pour out excess batter.

For Filling. Beat cream cheese until light and creamy. Add sour cream and powdered sugar. Lay crepes with wrong side up. Brush with melted butter. Butter serving dish. Divide filling amoung crepes. Fold in half, then half again. Arrange in serving dish. Brush with melted butter.

1
For Sauce:
2
Melt butter. Add strawberries cut in half. Sprinkle on sugar and cook until berries are heated. Add liquer. Before serving add 1/4 C. more of liquer and flame. Pour over crepes.

Source: marjorie kennedy