Crepes Fitzgerald
Dorothy Leuschpage 9
Ingredients
- Crepes
- 4 Eggs, beaten
- 1 Teaspoon Granulated Sugar
- 1 Cup Whole Milk
- Filling
- 8 Ounces Cream Cheese
- 1 and 1/2 Cup Flour
- Pinch of Salt
- 8 ounces Sour Cream
- Topping
- 6 Tablespoons Butter, melted
- 4 Cups Frozen Strawberries, defrosted
- 6 Tablespoons Granulated Sugar
- 1/4 to 1/2 Cup Brandy
Instructions
Make a batter of the eggs, milk, the 1 tablespoon of sugar and the salt. Use 1/4 cup of batter for each crepe. Cook rapidly in a crepe pan, 30 to 40 seconds a side. Make the filling by combing the cream cheese and the sour cream and beating to a creamy consistency. Roll each crepe with about 1 tablespoon of filling. For the topping combine the melted butter and the remaining sugar. Add the strawberries and brandy and mix well. Plate the crepes and top with the strawberries. You can use another type of fruit if you'd like. You can also make the crepes ahead, putting a piece of Saran wrap between each and freezing them. Defrost before rolling them with the filling.