Valentine’s Finale
A Crepe Masterpiece
For Valentine’s day one of my most favorite things to make for my husband’s dessert are delicious crepes. With so many different variations of sweet crepe recipes you can never go wrong! You can choose the light and sexy route with strawberries and cream or opt for a more decadent dish with chocolate.
I will go over step by step in how to create a fail proof and delicious strawberries and cream cheese stuffed crepe just in time for Valentine’s day!
First things first:
Utensils-
3 medium size bowls
wooden spoon
Kitchen Aid mixer or hand mixer
10″ non stick pan
Rubber tipped spatula
Grocery list-
1 package of strawberries
1 cup of granulated sugar
1 package of Philadelphia cream cheese
1/3 cup of sour cream
1/3 cup of sweetened condensed milk
1 tablespoon of confectioners sugar
1 teaspoon vanilla extract (high quality)
1 cup of flour
2 eggs
1 cup of water
1/8 teaspoon salt
1 cup of milk
nonstick cooking spray
Now I will complete each component of this dessert in the order each step should be prepared in.
First,
Strawberries:
Rinse and cut into small pieces.
Place in a bowl and top with 1 cup of granulated sugar
Stir with wooden spoon and place in the refrigerator for at least one hour.
The acid from the berries when mixed with sugar creates a syrup that is perfect for this dessert.
Next,
Cream cheese Mixture:
In your kitchen aid bowl add your cream cheese, confectioners sugar, sour cream, condensed milk and vanilla extract.
Cream together on medium/high speed until it is a creamy texture with no lumps. This step will take at least 15 minutes. Use your rubber tipped spatula to take any mixture off the sides of the bowl.
*if you leave the cream cheese out of the refrigerator for a while it will be easier and faster to get to a smooth texture.
Finally,
Crepe batter:
In a bowl add your flour, salt, milk, eggs and water. Whisk together until your thin batter is nice and smooth. It should be a lot like pancake batter but much more thin and loose. It’s almost the consistency of buttermilk or eggnog just a little thinner.
Once your batter is made, allow to sit in the refrigerator for at least an hour for any bubbles to diminish.
To make your crepes:
Spray your non stick pan
add 1/3 cup of batter to the pan and swirl around until the mixter fully coats the entire pan
Have your stove on med-high heat.
Once edges of the crepe start to curl upwards, use a non stick spatula to flip the crepe. ( I use my fingertips to grab the edges and flip, but be careful that you do not burn yourself.)
Allow to cook until brown spots start to form on both sides.
*usually your second or third crepe comes out better than the first
Your crepe batter should be enough to yield 6-8 medium crepes.
Assembly:
Once your strawberries have developed a syrup and your cream cheese is smooth you are ready to proceed.
With the crepe laying flat on a plate, add a layer of the cream cheese frosting over the right side of the crepe.
Then, add a couple of spoonfuls of strawberries over the
cream cheese frosting.
Afterwards, carefully flip and roll the crepe over until it is layered with frosting and strawberries.
Drizzle with strawberry syrup and top with confectioners sugar
Making crepes are fun and easy! Your crepe batter can last in the refrigerator for up to 2 days. There are also different ways to
fold your crepe depending on how large the crepe is. For smaller and medium crepes rolling and flipping is the best route I have found. You can also stack, which is yummy too!
For larger crepes you can fold the tradintional triangle method which are what crepes are known for. But however you fold them, they all taste delicious! I hope you have a wonderful Valentine’s day with your loved one. And if you’re single, that just means you have more delicious crepes for yourself!
