Strawberry Crepes
The Village Inn version, built from rested crepe batter, whipped cream cheese filling, and strawberries cooked down with lemon and cornstarch.
This is the recipe for the Village Inn strawberry crepes. (We use the Swedish pancake recipe for the crepes themselves.)
Where this one came from
Nobody's written this one down yet.
Ingredients
- 2 eggs
- 1 ¼ cups milk
- 1 cup flour
- 2 tablespoons powdered sugar
- 3 tablespoons melted butter
- 1 lb. softened cream cheese
- ½ cup sugar (or splenda)
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 1 quart strawberries
- ¼ cup water
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 10 strawberry quarters (per crepe, for serving)
- Whipped cream (for serving)
Directions
- In a mixing bowl, whisk all liquid ingredients for the crepes. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes.)
- For the filling: in a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.
- For the strawberry sauce: add strawberries, water, sugar, cornstarch and lemon juice to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.
- To finish, assemble each crepe with 1 oz sweet supreme filling, 1 oz strawberry puree, 10 strawberry quarters, and whipped cream.
Notes
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