Dessert Crepes

Ingredients

 

Strawberry Cream filling

• 2 cups sliced strawberries
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar

crepes

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

Directions: for filling

1. To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
2. Drain excess water from strawberries and sugar.
3. In mixing bowl blend cream cheese and powdered sugar until smooth.
4. Stir in reserved strawberries.

Directions for crepes

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.  
3. I took this recipe from here http://allrecipes.com/recipe/dessert-crepes/detail.aspx you can actually change how many servings to change the recipe on how many you want to make. This recipe makes 8-16 depending on how thin they are.   

Fresh Strawberry Upside Down Cake

• 2 cups crushed fresh strawberries
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.