This wonderful crepe recipe isfrom Debbie Reynolds of Rocky Mountain Lodge & Cabins of Cascade, Colorado.
To contact Brian and Debbie Reynolds for information and reservations at the Rocky Mountain Lodge, see below:
Rocky Mountain Lodge
Strawberry Hints, Tips, and Information and more
Yields: 6 servings
Prep time: 20 min
Crepe cook time: 2 min
Lime-Cream Filling (see recipe below)
3 cups sliced
1/2 cup granulated sugar
1 1/2 cups all-purpose
1 tablespoon granulated
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon finely-shredded
2 tablespoons fresh-squeezed
Prepare Lime-Cream Filling; set aside. In a large bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature
at least 20 minutes.
In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Stir in milk, butter, lime peel,
lime juice, and eggs; beat until smooth.
Lightly grease a 6- to 8-inch frying pan or
crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than 1/4 cup crepe batter into hot pan; swirling it until a thin
layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until light golden brown. Run wide spatula around edge of crepe to loosen; turn
and cook other side approximately 30 second or until light brown (the second side is
spotty and is used as the inside of the rolled crepe). Repeat with remaining batter, adding addition butter to pan if needed.
Stack crepes (browned side up) on a plate; let cool. NOTE:Use the crepes right away or cover with plastic wrap and refrigerate until needed.
To serve, spoon approximately 2 tablespoons
of Lime-Cream Filling down the center of each crepe; fold sides over filling. Place 2 crepes on each individual serving plate. Spoon strawberries over crepes and serve.
Makes 6 servings.
2/3 cup heavy
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon finely-shredded
In a small chilled bowl, beat whipping cream with and electric mixer on high speed until stiff; set aside.
In a medium bowl, beat cream cheese on high speed until fluffy; stir in sugar and lime peel. Gently fold whipped cream. Refrigerate until ready to use.