| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup milk, plus a dash
- 1/2 tablespoon butter
- 1 (4-ounce) package cream cheese
- 1/2 cup powdered cocoa
- 10 strawberries, sliced thinly
- 1 jigger Grand Marnier
- 1 tablespoon sugar
Instructions
- In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
- In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
- Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 582 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 18 g |
| Cholesterol | 162 mg |
| Sodium | 297 mg |
| Serving Size | 1 of 2 servings |
| Calories | 582 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 18 g |
| Cholesterol | 162 mg |
| Sodium | 297 mg |
Reviews
quick and easy!
We only made the chocolate filling, and we had to change the recipe. We started with 1/2 the cocoa powder, thank goodness, because adding all of it would have been even worse. Then, we added powdered sugar, because the filling was way too bitter without it.