Crepes Fitzgerald




  • 6 ounces cream cheese, cut into small bits and softened
  • 3/4 cup sour cream
  • 4 Tbsp sugar
  • 1 Tbsp finely grated fresh lemon peel
  • 8 dessert crepes (recipe follows)
  • 2 cups frozen unsweetened strawberries, defrosted and drained
  • 8 Tbsp unsalted butter
  • 1/4 cup strawberry liqueur
  • 1/4 cup kirsch liqueur 


In a bowl, cream the cream cheese with a large spoon until it is light and fluffy. Beat in the sour cream and mix until well blended. Add two Tbsp of the sugar and the lemon peel. Spoon two Tbsp of the cream cheese mixture on the lower third of each crepe and roll the crepes into tight cylinders. Set aside. Mash the strawberries with the back of a spoon to a smooth puree. Melt four Tbsp of the butter in a saucepan over medium heat. Add the strawberries, the strawberry liqueur, and the remaining two Tbsp sugar. Bring to a boil, stirring until the sugar dissolves. Cover the pan and remove from the heat. In a heavy large skillet, melt the remaining four Tbsp butter over medium heat. Add the crepes, turning them gently with a spoon and cook for two to three minutes to heat them through. Pour the kirsch over the crepes carefully. It may ignite spontaneously, if but if not, let it warm for a minute or so, then ignite with a match. Slide the pan back and forth over the heat until the flames die. To serve, pour the strawberry sauce over the crepes and serve immediately. Serves 4.





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