Crepes Fitzgerald
(Served at Sweetheart Dinner 2019)

Crepes (French pancakes)
Heat together in a sauce pan:
1 C milk
2 T butter

When slightly cooled, beat in
2 eggs, beaten
½ C sifted flour
1t baking powder
½ t salt

Beat until smooth. (Batter is thin.)
Makes 15 5” crepes.
Preheat 5” crepe pan (rounded frying pan)
Add just enough batter to coat bottom of pan.
Brown on one side; carefully loosen crepe and turn
Remove to platter

Cream Cheese Filling
2 8oz packages of cream cheese
1 small carton of sour cream
¼ cup sugar
Add sour cream to soften cream cheese and beat with electric mixer until fluffy; add sugar gradually.

Heated Strawberry Sauce
4 10 oz packages frozen sliced strawberries
2 T butter
1T grated orange rind
3 T Cointreau (orange liqueur)
Combine ingredients and heat on low

Assembling
Roll 2 heaping T of cream cheese filling in the crepe.
Stack on serving platter.
Refrigerate.
Serve heated strawberry sauce on individual crepes as served.