Voila, Crepes!

Mas­ter­ing this French morn­ing treat is no big deal. Pour, swirl, flip, fill and serve.

Simple & Delicious - - CONTENTS -

Heav­enly French pan­cakes are just a skil­let away. Re­lax, we’ll show you how.

HERE’S WHAT YOU’LL NEED

4 large eggs

1 cup milk

1 cup cold wa­ter

2 Tbsp. but­ter, melted

1/4 tsp. salt

2 cups all-pur­pose flour

Ad­di­tional but­ter

FILL­ING

1 pkg. (8 oz.) cream cheese, soft­ened

1 1/4 cups con­fec­tion­ers’ sugar

1 Tbsp. lemon juice

1 tsp. grated lemon peel

1/2 tsp. vanilla ex­tract

4 cups fresh strawberries, sliced, di­vided

1 cup heavy whip­ping cream, whipped

FOR THE BAT­TER:

In a bowl, beat the eggs, milk, wa­ter, but­ter and salt. Add flour; beat un­til smooth. Cover and re­frig­er­ate for 1 hour.

1. POUR AND SWIRL.

In an 8-in. non­stick skil­let, melt 1 tsp. but­ter; pour 2 Tbsp. bat­ter into cen­ter of skil­let. Lift and tilt pan, swirling to evenly coat the bot­tom.

2. COOK CREPES.

Cook un­til the top ap­pears dry; turn and cook 15-20 sec­onds longer. Re­move to wire rack. Re­peat, adding but­ter as needed. Stack crepes be­tween waxed paper or paper tow­els.

3. MAKE FILL­ING.

In a bowl, beat cream cheese, con­fec­tion­ers’ sugar, lemon juice, peel and vanilla un­til smooth. Fold in 2 cups berries and whipped cream.

4. AS­SEM­BLE.

Spoon about ¹ ₃ cup fill­ing down the cen­ter of each of 14 crepes; roll up. Gar­nish with re­main­ing berries. Freeze re­main­ing crepes for an­other use.

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