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.
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