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Drinks and Coctails Recipes

  Added: Feb 05, 2007  •  Visited (346)  •  Print version Print this recipe (50)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Crepes Fitzgerald
What You Need:
  • 6 ounces (¾ cup) cream cheese, cut into small bits and softened
  • ¾ cup sour cream
  • 4 tablespoons sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 8 dessert crepes thoroughly defrosted if frozen
  • 2 cups frozen unsweetened whole strawberries, thoroughly defrosted and drained (26 ounces)
  • 8 tablespoons unsalted butter (1 quarter-pound stick), cut into ½-inch bits
  • ¼ cup strawberry liqueur
  • ¼ cup kirsch liqueur

  • How To Cook:
    1. In a deep bowl, cream the cream cheese by beating and mashing it against the sides of the bowl with the back of a large spoon until the cheese is light and fluffy. Beat in the sour cream and, when it is well incorporated, add 2 tablespoons of the sugar and the grated lemon peel.

    2. Spoon 2 tablespoons of the cream-cheese mixture on the lower third of each crepe and roll the crepes up into tight cylinders; do not tuck in the ends. Set the filled crepes aside.

    3. With the back of a fork or spoon, mash the strawberries to a smooth puree. Melt 4 tablespoons of the butter bits in a small heavy saucepan set over moderate heat.

    4. When the foam begins to subside, add the pureed strawberries, the strawberry liqueur and the remaining 2 tablespoons of sugar. Bring to a boil, stirring until the sugar dissolves completely, then cover the pan tightly and set the strawberry sauce aside off the heat.

    5. In a heavy 12-inch skillet, melt the remaining 4 tablespoons of butter bits over moderate heat. Add the crepes and, turning them gently with a spoon, cook for 2 or 3 minutes to heat them through.

    6. Pour the kirsch liqueur over the crepes carefully. It may ignite spontaneously; if not, let it warm for a moment or two, then ignite it with a match. Slide the pan back and forth over the heat until the flames die.

    7. Immediately transfer the crepes to a heated serving platter and pour the strawberry sauce over them. Serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Dairy » Cream Cheese
    Main Ingredient » Berry » Strawberry
    Main Ingredient » Dairy » Butter
    Dish » Cookies


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