Crêpes Fitzgerald

1. 1

   Beat cream cheese in a small mixing bowl until light and fluffy; stir in sour cream.

2. 2

   Spread 2 tablespoons cream cheese mixture evenly over each crepe; roll up, and place two crepes, seam side down, on 6 individual serving plates.

3. 3

   Melt butter in a chafing dish or heavy saucepan over medium heat. Stir in sugar, and cook, stirring occasionally, until mixture thickens. Add strawberries; cook until thoroughly heated. Set mixture aside and keep warm.

4. 4

   Combine strawberry liqueur and kirsch in a small saucepan; heat over medium heat. (Do not boil.) Pour over strawberry mixture, and ignite with a long match; stir until flames die down. Spoon over crepes, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.