Crepes Fitzgerald
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




16 dessert crepes
2 tbsp.s butter
3 c.s fresh strawberries
4 tbsp.s sugar
2 c.s Philadelphia cream cheese and ½ c. sour cream (b
2/3 c. maraschino





Preparation

1 Prepare crepes as directed in recipe above. Fill each crepe with 1/4 cup cream cheese mixture and roll up. Place a flambe pan over an alcohol burner, add butter and allow to melt, then add strawberries. Mash the strawberries with a fork, then add sugar. Mix and cook for 3-4 minutes until the strawberries are beginning to get soft. 2 Place two filled crepes on each of eight plates. Add the maraschino liqueur to the sauteed strawberries and heat until quite hot. Tip the pan toward flame from burner to ignite, then allow the sauce to flame until it dies out. Tip the pan with a rolling motion to prolong flaming, if desired. Ladle the strawberries and syrup evenly over the portions of filled crepes and serve immediately. Serves 8. 


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Preparation

 1  Prepare crepes as directed in recipe above. Fill each crepe with 1/4 cup cream cheese mixture and roll up. Place a flambe pan over an alcohol burner, add butter and allow to melt, then add strawberries. Mash the strawberries with a fork, then add sugar. Mix and cook for 3-4 minutes until the strawberries are beginning to get soft.  2  Place two filled crepes on each of eight plates. Add the maraschino liqueur to the sauteed strawberries and heat until quite hot. Tip the pan toward flame from burner to ignite, then allow the sauce to flame until it dies out. Tip the pan with a rolling motion to prolong flaming, if desired. Ladle the strawberries and syrup evenly over the portions of filled crepes and serve immediately. Serves 8.