Crepes Fitzgerald: The Best Crepes Fitzgerald Recipe from Cook'n

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	Crepes Fitzgerald

Serves: 8

Print this Recipe

   16 dessert crepes
   2 tablespoons butter
   3 cups fresh strawberries
   4 tablespoons sugar
   2 cups cream cheese
   1/2 cup sour cream (blend with cream cheese and use for filling crepes)
   2/3 cup maraschino cherries

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1. Prepare crepes as directed in recipe above. Fill each crepe with 1/4 cup cream cheese mixture and roll up.
2. Place a flambe pan over an alcohol burner, add butter and allow to melt, then add strawberries. Mash the strawberries with a fork, then add sugar.
3. Mix and cook for 3-4 minutes until the strawberries are beginning to get soft.
4. Place two filled crepes on each of eight plates. Add the maraschino liqueur to the sauteed strawberries and heat until quite hot.
5. Tip the pan toward flame from burner to ignite, then allow the sauce to flame until it dies out. Tip the pan with a rolling motion to prolong flaming, if desired. Ladle the strawberries and syrup evenly over
the portions of filled crepes and serve immediately.

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