VILLAGE INN STRAWBERRY CREPES

Village Inn Strawberry Crepes


Another weekend breakfast idea. Be sure to have extra strawberries for garnishing.
You should get about 8-10 crepes from this recipe. You can use a Pam type vegetable spray for your pan if you don't want to use the butter to cook your crepes. Spray pan as needed between cooking crepes
The crepe batter will keep in the refrigerator, covered for 24-48 hours.
To freeze the crepes, stack cooked crepes with wax paper between each crepe. Place in a large zip top plastic freezer bag and freeze until needed. You can keep frozen crepes for about 6 weeks. Thaw in refrigerator overnight. Separate crepes very carefully. Place crepes on a rack and bring to room temperature.

Village Inn Strawberry Crepes

Crepes:
2 eggs
1 1/4 cup milk
1 cup flour
2 tablespoons powdered sugar
3 tablespoons melted butter

3 tablespoons butter for pan
or
vegetable oil for pan

Filling:
1 lb. softened cream cheese
1/2 cup sugar
2 1/2 teaspoons vanilla extract
1 cup heavy whipping cream

Strawberry sauce:
1 quart strawberries-crushed
1/3 cup water
1/3 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract-optional

Garnish:
Fresh Strawberries-quartered
Whipped cream

Crepes:
In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Batter will have the consistency of heavy cream. Cover bowl and refrigerator for 1 hour.

Brush a hot non-stick pan, 6 1/2 to 7 inches in diameter, with butter or oil. Pour in about 1/4 cup batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, about 30 seconds turn crepe and brown other side cooking for about 15 seconds. Repeat process until all batter is used, adding oil or butter as needed.

Filling:
In a mixer, whip cream cheese and sugar until smooth. Add vanilla and cream and whip until smooth.

Strawberry sauce:
In medium saucepan combine sugar and cornstarch, whisk to mix. Add crushed strawberries,lemon juice and water. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract, if using.

Assemble:
1 crepe
2-3 Tablespoons filling
2-3 Tablespoons strawberry sauce
2-3 strawberries-quartered
Whipped cream

Place crepe on plate and add filing fold the crepe over the filing, gently but firmly. In the retaurant a serving is 2 crepes. Top crepes with strawberry sauce and garnish with 2-3 strawberries and whipped cream. I like to put the quartered strawberries on the filling before folding the crepes but this is not how it's done at Village Inn even though it is shown this way on their menu picture.

This is an original Meemo's Kitchen recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.