| For the Strawberry Crepes: |
| • |
3/4 cup Strawberry Milk |
| • |
3 Tbsp. butter |
| • |
1 cup flour |
| • |
1 Tbsp. sugar |
| • |
1/8 tsp. salt |
| • |
1/2 cup water |
| • |
2 eggs |
| • |
1 1/2 tsp. vanilla |
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|
| Method for the Strawberry Crepes: |
| 1. |
Melt the butter in the microwave and let cool. |
| 2. |
Combine all ingredients into a bowl and whisk. |
| 3. |
Cover the bowl and place into the refrigerator chill for 1 hour. |
| 4. |
Place a large skillet over medium heat and butter the pan. |
| 5. |
Pour a little batter into the center and tilt the pan in circles so the batter stretches out. |
| 6. |
Flip the crepe as soon as it has set. |
| 7. |
Cook the other side and remove from pan. |
| 8. |
Fill the crepes with Strawberry Cream Cheese Filling and fresh strawberries and fold. |
| 8. |
Top with fresh strawberries. |
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| For the Strawberry Milk : |
| • |
2 oz. The Perfect Purée Strawberry Puree, thawed |
| • |
3/4 cup milk |
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|
| Method for the Strawberry Milk: |
| 1. |
Combine all ingredients in a measuring cup and stir. |
| 2. |
Place in refrigerator and let sit overnight. |
| For the Strawberry Cream Cheese Filling: |
| • |
2 oz. The Perfect Purée Strawberry Puree, thawed |
| • |
8 oz. cream cheese |
| • |
1 1/2 cups powdered sugar |
| • |
Optional: 1 Tbsp. Strawberry Milk |
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| Method for the Strawberry Cream Cheese Filling: |
| 1. |
Place softened cream cheese in a stand mixer and cream. |
| 2. |
Add powdered sugar and combine on low. |
| 3. |
Add in Strawberry Puree. |
| 4. |
If the mixture is too stiff, add in Strawberry Milk. |
| 5. |
Place into crepes and fold. |
