CREPAS RELLENAS CON TOPPING DE FRESA
INGREDIENTES
Para la mezcla de las crepas
3/4 tazas de harina
1/4 cucharadita de sal
1 cucharadita de vainilla
3 huevos
1 1/4 taza de leche.
Licue todos los ingredientes y deje reposar por 20 minutos.
RELLENO
8 onzas de queso crema a temperatura ambiente.
1 cucharadita de canela
3 cucharadas de azúcar en polvo
1 cucharadita de vainilla.
Coloque el queso crema en un tazón y revuelva con el azúcar , cuando ya este completamente disuelta agregue la canela y vainilla.
TOPPING DE FRESA
1 kilo de fresas partidas a la mitad
3 cucharadas de azúcar
2 cucharaditas de agua
1 cucharadita de ralladura de limón
Coloque los ingredientes en una olla al calor , preferiblemente a fuego bajo, deje cocinar hasta que las fresas se suavicen y el azúcar se halla disuelto completamente.
PREPARACIÓN
Ponga a calentar una sarten amplia, a fuego medio para cocinar las crepas,( puede utilizar aceite en spray para que no se peguen a la sarten), coloque 1/4 de la mezcla y cuando lo haga mueva la sarten para que la mezcla se distribulla uniformemente. Deje la crepa cocinar por 2 minutos a cada lado, retire y coloque en un plato extendido.
Rellene con una cucharada del relleno, doble en forma de triangulo, coloque el topping por encima, sirva y disfrute.
ENGLISH VERSION
STUFFED CREPES WITH STRAWBERRY TOPPING
The history behind this recipe is very simple , my husband loves crepes and of course we must please him, so I can assure you that this recipe will delight everyone.
INGREDIENTS
FOR THE MIXTURE
3/4 cups of flour
1/2 teaspoon of salt
1 teaspoon of vanilla
3 eggs
1 1/4 cup of milk
Blend all ingredients and let stand for 20 minutes.
FILLING
8 ounces cream cheese at room tempeture
1 teaspoon cinnamon
3 tablespoons powdered sugar
1 teaspoon vanilla
Place cream cheese in a bowl and stir in the sugar, when it is completely dissolved add cinnamon and vanilla.
STRAWBERRY TOPPING
1 pound strawberries, halved
3 tablespoons sugar
2 teaspoons water
1 teaspoon lemon zest
Place ingredients in a saucepan to cook, preferably over low heat, cook until berries are tender and sugar is completely dissolved.
DIRECTIONS
Heat a skillet over medium heat to cook the crepes, ( you can use cooking spray to prevent sticking to the pan), place 1/4 of the mix and when you do move the pan for th mixture be uniform. Let the crepe cook for 2 minutes on each side, remove and place on a platter.
Fill with a spoonfull of the filling, fold in to a triangle, place the topping on top.
Serve and enjoy.
The history behind this recipe is very simple , my husband loves crepes and of course we must please him, so I can assure you that this recipe will delight everyone.
INGREDIENTS
FOR THE MIXTURE
3/4 cups of flour
1/2 teaspoon of salt
1 teaspoon of vanilla
3 eggs
1 1/4 cup of milk
Blend all ingredients and let stand for 20 minutes.
FILLING
8 ounces cream cheese at room tempeture
1 teaspoon cinnamon
3 tablespoons powdered sugar
1 teaspoon vanilla
Place cream cheese in a bowl and stir in the sugar, when it is completely dissolved add cinnamon and vanilla.
STRAWBERRY TOPPING
1 pound strawberries, halved
3 tablespoons sugar
2 teaspoons water
1 teaspoon lemon zest
Place ingredients in a saucepan to cook, preferably over low heat, cook until berries are tender and sugar is completely dissolved.
DIRECTIONS
Heat a skillet over medium heat to cook the crepes, ( you can use cooking spray to prevent sticking to the pan), place 1/4 of the mix and when you do move the pan for th mixture be uniform. Let the crepe cook for 2 minutes on each side, remove and place on a platter.
Fill with a spoonfull of the filling, fold in to a triangle, place the topping on top.
Serve and enjoy.
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