Updated: Mar 21
Alyson is my Godchild. My sweet little girl has grown up into a
beautiful mother of two. I have a picture of her when she was young.
She is wearing a top that has the Strawberry Shortcake doll on it. Since
she has grownup, I thought that a fancier dessert made of strawberries
would be more appropriate.
½ pound Cream Cheese at room temperature
2½ tablespoons Sour Cream
5 tablespoons Sugar divided
1½ teaspoons Vanilla
1½ teaspoon Butter
2½ cups Fresh Strawberries cleaned and sliced
½ teaspoon Apple Juice
2 tablespoons Cherry Liqueur
In a medium mixing bowl, combine the cream cheese, sour cream,
2 tablespoons of the sugar, and vanilla. Beat the mixture until smooth.
Place 3 tablespoons of the mixture on one end of the crepe. Roll the
crepe, and then refrigerate them while preparing the topping. Place
the butter and the remaining sugar in a large saucepan. Oven medium
heat, cook for several minutes, stirring until the sugar dissolves. Add
the strawberries and apple juice. Over high heat, bring the mixture to
a boil and then reduce heat to medium and cook for 10-12 minutes
or until the mixture thickens. Add the cherry liqueur and
flame the mixture. To serve, place 2 crepes on each plate and spoon about ¾ cup
of the topping over the crepes.
1¾ cups Flour
1 tablespoon Sugar
2 cups Milk
1/3 cup Canola Oil
5 tablespoons Butter melted plus extra for pan.
Place the flour and sugar in a medium-mixing bowl. Slowly whisk
in the milk, egg, oil, and butter. Heat a nonstick pan or crepe pan over
moderate heat. Pour ¼ cup of the crepe batter into the center of the
hot pan and tilt it in all directions. The batter should coat the pan in a
light covering. After about 30 seconds, the bottom side of the crepe
should be lightly browned and the crepe should be ready to be
flipped. Shake the pan in order to release the crepe, and then turn it by using
a spatula. Cook the crepe for an additional 15-20 seconds and then
remove it from the pan.