French Crepes with Cream Filling and Strawberry Topping

• From: Florida Strawberry Growers Association

Ingredients

• Cream Filling4 oz cream cheese, softened

• 6 Tbs cottage cheese

• 1/4 cup sugar

• 1 tsp vanilla

• Strawberry Topping1 pint fresh strawberries, sliced

• 1 Tbs sugar

• Crepes1 cup all-purpose flour

• 1 tsp white sugar

• 1/4 tsp salt

• 3 eggs

• 2 cups milk

• 2 Tbs melted butter

Mais oui! Dainty, sweet, and oh-so-French.

Directions

• Cream FillingPlace cream cheese, cottage cheese, sugar, and vanilla in mixer; blend until smooth. Let filling rest in the refrigerator while you prepare the crepes.
• Strawberry ToppingRinse, hull, and slice the strawberries. Toss with sugar and let chill in the refrigerator until ready to serve.
• CrepesSift together flour, sugar, and salt; set aside.
• In a large bowl, whisk together eggs and milk. Once well mixed, slowly add in the flour mixture, just until smooth (over-whisking can cause the crepes to become rubbery).
• Next incorporate melted butter into the batter.
• A crepe maker or pan is useful, but any flat bottomed frying pan will work. Lightly oil the cooking surface and heat over medium heat.
• Pour two tablespoons of crepe batter into the pan, rotating the pan to evenly distribute. If using a crepe maker, use an offset spatula.
• When edges are beginning to brown (approximately 30 seconds), turn crepe and cook for 10 more seconds. Remove from pan and cool.
• Spoon cream filling into the center of each crepe and roll or fold closed.
• Top with macerated strawberries and serve. Feel free to add other fresh fruit and a sprig of mint as garnish.