Oh, baby! These crepes are to die for. One of my favorite things to do: sleep in on a Saturday and then make these for brunch. That’s a perfect day right there. The great thing about crepes? There are so many different toppings … you’ll never get bored.
1 ½ c milk
2 T melted butter
1 t lemon extract
1 ¼ c flour
2 T sugar
Combine milk, eggs, melted butter, and lemon extract in blender. Blend on low. Add salt, flour, and sugar. Blend until smooth. Pour 1-2 T into hot greased skillet and spread thin, forming a circle. Cook until top appears dry. Turn and cook another 15 seconds. Serve with cream filling and strawberry topping or your choice of toppings.
1 c heavy whipping cream
1 8-oz. package cream cheese, softened
2 c powdered sugar
1 t vanilla extract
In mixing bowl, beat cream until stiff peaks form. Set aside. In large mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipping cream.
1 box strawberry Danish Dessert
1 package strawberries
Cook Danish Dessert according to package directions, using 2 ½ cups water. Cover with saran wrap and let cool to room temperature. Meanwhile, hull and wash strawberries. Slice thin. Add to cooled Danish Dessert. Serve with crepes.
sliced bananas and warmed caramel topping
butter, fresh-squeezed lemon juice, and powdered sugar
sliced strawberries (combined with 1-2 T sugar) and powdered sugar
ice cream with ice cream toppings
vanilla pudding and sliced strawberries
other fruit such as blueberries, raspberries, peaches, pineapple
maple or berry syrups