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Sunday, November 15, 2015

Strawberry Cream Cheese Crepes

8 oz (250 g) soft Canadian Cream cheese
3 tbsp (45 ml) sugar
1/2 tsp (2 ml) vanilla extract
1 cup (250 ml) frozen strawberries, juice reserved

Crepes (6 large crepes):
3/4 cup (98 g) all-purpose flour
1/3 cup (75 ml) water
2/3 cup (150 ml) milk
2 eggs

Preheat oven to 350 °F (180 °C).

In bowl, blend together Canadian Cream cheese, sugar and vanilla, until smooth. Spread thin layer on each crepe. Top with thawed strawberries, drained with juice reserved. Cover with another layer of cream cheese mixture. Roll crepes and place in buttered ovenproof dish.

Bake for 10 minutes. Remove from oven and serve one crepe per person. Drizzle each crepe with reserved strawberry juice and serve with ice cream.

In bowl, beat flour, water, milk and eggs with electric mixer until batter is smooth. In non-stick skillet, melt some butter and when bubbly, pour in 2 to 3 tbsp (30 to 45 mL) batter. Tilt skillet so that batter will spread over entire bottom. Cook for 1 to 2 minutes on each side or until lightly golden. Repeat five times. Set aside.

May 15th, 2011

Okay, a few issues with this one. I don't think the person measured how much batter should be put into the skillet. Three tablespoons will give you like 15 to 20 crepes--and small ones. Instead, use a full 1/4 cup of batter. Second thing, one cup of strawberries will not give enough juice to produce the amount of juice that is shown in the photo for each plate. And now the biggest thin layer of cream cheese, followed by strawberries, followed by another layer of cream cheese. HOW THE HECK can you add a second layer of cream cheese on top of wet slippery strawberries?! You can't. Do one layer of cream cheese only. I don't get why they would say a second layer, when it all gets rolled up anyway! But all in DANG fine dessert...especially if you make your own ice cream.

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