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| Servings |
servings
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Ingredients
Filling
- 3-1/2 cups milk
- 6 oz instant vanilla pudding mix
- 8 oz cream cheese softened
Topping
- 1/2 cup sugar
- 2 Tbsp cornstarch or clear gel
- 1 cup water
- 1 Tbsp lemon juice
- 1 Tbsp strawberry Jell-O powder
- 4 cups sliced fresh strawberries
Ingredients
Filling
Topping
|
Rate this recipe!
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Instructions
Crepes
- Whisk flour, sugar, and salt together. In another bowl, whisk milk, eggs, and butter. Add to dry ingredients and beat until smooth. Lightly grease a 10-inch nonstick skillet and preheat over medium heat. Pour 1/4 cup batter into the center of a skillet, lift and tilt to coat the bottom evenly. Cook until top appears dry; flip and cook 15–20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
Filling
- Mix milk and pudding mix together. Beat softened cream cheese and gradually add to the pudding. Spread the filling down the center of each crepe. Roll up and place on a serving tray.
Topping
- Pour water into a saucepan, then mix in sugar and cornstarch. Cook on low heat until thickened. Add lemon juice and Jell-O and let cool. Fold in strawberries and pour over crepes. Chill until served. Notes: Don’t give up if the first crepe doesn’t turn out right, it usually takes a couple of tries to get them perfect. They can be filled with both sweet and savory fillings or even just a sprinkle of sugar.
Recipe Notes
Notes: Don’t give up if the first crepe doesn’t turn out right; it usually takes a couple of tries to get them perfect. They can be filled with both sweet and savory fillings or even just a sprinkle of sugar.
Recipe courtesy of Anonymous Submitter, Owen, Wisc.
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