Skip to main content

Strawberry Crepes

 
Strawberry Crepes

Let the wife make the husband glad to come home, 
and let him make her sorry to see him leave.  
~ Martin Luther

Since I've been a bit stretched the past few weeks, Larry has graciously thrown in and done more of the cooking. 
(Have I mentioned lately how much I love this man?!) 
He played around with some "kicked-up" versions of his regular pancakes, and then he moved on to crepes. My lips have enjoyed every moment of his experimenting! 
But, my waistline isn't fairing nearly as well!!
He volunteered to make crepes for Sunday school yesterday. We all thought they turned out great!!
He's still perfecting his crepe batter. I'll post the basic Bisquick recipe. 
If any of you are crepe makers and have tips you'd share with him, please pass them along! 

Strawberry Crepes

Crepes:

2 eggs
1 cup Bisquick
3/4 cup milk

Beat eggs slightly; add remaining ingredients and beat just until smooth. If time allows, let batter rest for about an hour.
When ready to cook, pour 2 - 3 tablespoons into hot skillet, tilting to spread evenly. Brown lightly on both sides.

Filling:

1 cup strawberries -- washed and sliced
8 ounces softened cream cheese
2 cups powdered sugar                     

Blend powdered sugar and cream cheese until smooth. This will be fairly thick.
Fold in berries.
Spoon about 2 tablespoons onto each crepe, roll up.

Serve with chocolate sauce and powdered sugar, if you like.

Larry made his crepes on Saturday night and stacked them on a tray with wax paper between layers. Then he wrapped the tray with plastic wrap. It worked perfectly!
Labels:

Comments

  1. Ashley MemoryMarch 8, 2010 at 6:29 PM

    This sounds yummy...and easy! Until now, I had never seen crepes made from Bisquick. Would you share it with my visitors? I just started a new page for the best crepe recipe in the world.

    Thanks!

    ReplyDelete
  2. AshleyMarch 9, 2010 at 10:01 AM

    Connie, thank you for sharing your recipe on my site. My visitors will greatly appreciate being able to make crepes using items out of their pantry! And what southern cook doesn't have Bisquick? :)

    ReplyDelete
  3. AnonymousMarch 23, 2011 at 10:53 AM

    Thanks for sharing your great and easy recipe!!! What a special treat.

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s...
34 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un...
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share ...
20 comments
Read more