It's not just the French that like crepes. This simple and easy recipe will have you winning over the hearts of the top chefs all around the world.
Step 1: Supplies Needed
1 1/2 Cups Milk
1 Cup Flour
2 TBS Sugar
1 TBS cooking oil
1/8 tsp salt
2 packages of fresh strawberries (or desired fruit)
1 (8 ounce) package cream cheese softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
Step 2: Prepare the Crepe Shell Mix
Combine the milk, flour, eggs, sugar, cooking oil, and salt. Mix until there are no flour clumps within the batter. Refrigerate for thirty minutes. An easy way to make sure there are no clumps in the batter is to mix ingredients in a blender.
Step 3: Prepare Fruit Filling
Wash the strawberries (or any fruit desirable for inside crepes). Using a serrated knife, chop strawberries into little pieces. The easiest way to make the strawberries into small pieces is by cutting the strawberry in half down the long side. Next half the strawberry again down the long side. Once in fourths, cut the long sliver pieces into thirds, giving you 12 small strawberry pieces.
Step 4: Juice the Strawberries
Once you have all of the strawberries cut, put into a bowl to juice overnight. Sprinkle sugar over the strawberries so it coats every piece evenly. Put strawberries in the refrigerator over-night to allow the strawberries to juice and sweeten.
Step 5: Prepare the Crepe Filling
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. Place in the refrigerator for 30 minutes or up to 1 hour to cool.