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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.
Crepe Shells 1 1/2 Cups Milk 1 Cup Flour 2 Eggs 2 TBS Sugar 1 TBS cooking oil 1/8 tsp salt 2 packages of fresh strawberries (or desired ...
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 ...
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 ...
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 ...
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 ...
Take the cooled crepe shell batter out of the refrigerator. Heat up a small, flat, frying pan until it's hot enough to make water sizzle when splashed on ...
Take one crepe shell and place it on a plate. Take a spoon-full of the creme cheese filling and spread it down the middle of the crepe shell. ...
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