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Dessert
French
6 crepes
20 minutes
0 minutes
These delicate crepes are rolled up with a cream cheese filling and topped with syrupy strawberries.
1 pound strawberries, washed and hulled
12 oz cream cheese, softened
3/4 c powdered sugar, sifted and divided
6 each Melissa’s crepes
Garnish: fresh mint sprigs or edible flowers
Pat strawberries dry. Cut into ¼-inch slices and place into a medium-sized bowl.
Add ¼ c of sifted powdered sugar to strawberries and 2 Tablespoons water; gently combine. Cover and set aside to allow sugar to release from berries, making a syrupy texture. Stir just before plating.
Meanwhile, in a medium mixing bowl beat softened cream cheese until fluffy and all lumps have been removed. On low speed, gradually add remaining ½ cup powdered sugar until thoroughly combined. If filling is too thick to your liking, add a few drops of milk or cream to make a spreadable consistency. Filling should be rich, not runny.
Lay one crepe on a dry work surface. Using the back of a spoon, spread about 3-4 tablespoons filling onto half of the crepe. Fold other half over filling, then again to make a pie shape. Place on dessert dish and top with a spoonful of strawberries, then garnishand serve immediately.
Make ahead: prepare filling the night before and cover well. Bring to room temperature for easier spreading. Berries can be prepared up to four hours ahead and should be placed on crepes just before serving to prevent soggy crepes.
