| For the Strawberry Crepes: |
| • | 3/4 cup Strawberry Milk |
| • | 3 Tbsp. butter |
| • | 1 cup flour |
| • | 1 Tbsp. sugar |
| • | 1/8 tsp. salt |
| • | 1/2 cup water |
| • | 2 eggs |
| • | 1 1/2 tsp. vanilla |
| |
| Method for the Strawberry Crepes: |
| 1. | Melt the butter in the microwave and let cool. |
| 2. | Combine all ingredients into a bowl and whisk. |
| 3. | Cover the bowl and place into the refrigerator chill for 1 hour. |
| 4. | Place a large skillet over medium heat and butter the pan. |
| 5. | Pour a little batter into the center and tilt the pan in circles so the batter stretches out. |
| 6. | Flip the crepe as soon as it has set. |
| 7. | Cook the other side and remove from pan. |
| 8. | Fill the crepes with Strawberry Cream Cheese Filling and fresh strawberries and fold. |
| 8. | Top with fresh strawberries. |
| |
| For the Strawberry Milk : |
| • | 2 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 3/4 cup milk |
| |
| Method for the Strawberry Milk: |
| 1. | Combine all ingredients in a measuring cup and stir. |
| 2. | Place in refrigerator and let sit overnight. |
| For the Strawberry Cream Cheese Filling: |
| • | 2 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 8 oz. cream cheese |
| • | 1 1/2 cups powdered sugar |
| • | Optional: 1 Tbsp. Strawberry Milk |
| |
| Method for the Strawberry Cream Cheese Filling: |
| 1. | Place softened cream cheese in a stand mixer and cream. |
| 2. | Add powdered sugar and combine on low. |
| 3. | Add in Strawberry Puree. |
| 4. | If the mixture is too stiff, add in Strawberry Milk. |
| 5. | Place into crepes and fold. |
