Strawberry Breakfast Crepes Mexico Recipes

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

STRAWBERRY BREAKFAST CREPES - MEXICO

Steps:

• Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator.
• Spread each tortilla with 1/4 cup cottage cheese.
• Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese.
• Spoon 1 tablespoon of strawberry sauce over each tortilla.
• Spoon an additional tablespoon of sauce onto each serving plate, roll up the tortilla and place seam side down on serving plate.
• Top each tortilla with remaining strawberry sauce and garnish with sliced kiwi and strawberries.

STRAWBERRY CREPES

Steps:

• Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.
• Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
• Recommended drink: a good Brut Champagne

STRAWBERRY CREPES

Steps:

• Filling:.
• Hull, rinse and slice strawberries into a bowl.
• Add brown sugar and toss until well coated; set aside.
• In a separate bowl whip whipping cream and refrigerate.
• Crepes:.
• In a medium bowl whisk all ingredients together until there are no more lumps.
• Over medium heat, heat crepe pan or non-stick frying pan.
• When heated remove from heat and spray with cooking oil.
• Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
• Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
• Cook for another 30 seconds on the other side.
• Should not be totally browned.
• Remove from pan onto a plate.
• Spray pan with cooking spray and repeat for the rest of the batter.
• Stack crepes with wax paper between so they can be easily separated.
• Crepes can be made ahead of time.
• Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
• They stay moist if this is done when still slightly warm.
• Assembly:.
• Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
• On top of the whipped cream spoon some of the berry sugar mixture.
• Fold one side of the crepe over the mixture and then the other side over first side.
• Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
• Enjoy.

FRESAS CON CREMA (MEXICAN-STYLE STRAWBERRIES AND CREAM)

Steps:

• Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
• Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.