This is a delicious crepe recipe that I serve to my guests at our Cascade Bed and Breakfast Inn. It also makes a great dessert and brunch recipe. You can make the crepes and filling ahead of time, then fill and top with slices strawberries when ready to serve for a time saver. Enjoy!
CREPES
- 2 large eggs
- 2 cups milk
- 2 Tbsp. lime juice
- 2 Tbsp. melted butter
- 1 1/2 cups all purpose flour
- 1 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. grated lime peel
- additional melted butter, for cooking crepes
Pour all ingredients except additional butter into a blender and blend until smooth. Refrigerate at least an hour, or overnight.
When ready to make crepes, heat a crepe pan or non-stick heavy pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle
of batter into the middle of the pan, quickly swirling it around the pan
so it covers the bottom of the pan. Cook for about 1 minute, until the
bottom is lightly browned and the batter is set. Using an offset spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.
Remove to a plate while you repeat with the remaining batter. You can
put a piece of waxed paper in between each crepe to keep them from
sticking together.
FILLING
- 2/3 cup heavy whipping cream
- 1 8-oz pkg cream cheese, softened
- 1/2 cup sugar
- 1 Tbsp. grated lime peel
- 1 Tbsp. lime juice
Beat whipping cream with electric mixer on high speed until stiff; set aside.
Beat cream cheese, sugar, lime peel and lime juice on high speed until fluffy. Refrigerate until ready to fill crepes.
TOPPING
4 cups sliced strawberries
1/2 cup sugar
Toss strawberries in sugar at least an hour prior to serving to allow them to macerate and form a syrup.
ASSEMBLY
Spread a heaping tablespoon of filling in a straight line in middle of crepe and roll up. Continue until you have filled all the crepes.
Pour strawberries on top of crepes. If you have any leftover filling dollop it on top. Garnish with lime slices.
Makes 10-12 crepes
