Crepes Fitzgerald – a delicious recipe with dessert, butter, strawberries fresh, sugar, PHILADELPHIA Cream Cheese, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Prepare crepes as directed in recipe above. Fill each crepe with 1/4 cup cream cheese mixture and roll up. 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. Mix and cook for 3-4 minutes until the strawberries are beginning to get soft.
2
Place two filled crepes on each of eight plates. Add the maraschino liqueur to the sauteed strawberries and heat until quite hot. 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. Serves 8.
613
kcal
Calories
52
g
Fat
30
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 16 crepes dessert, 2 tablespoons butter, 3 cups strawberries fresh, 4 tablespoons sugar, and more.
Yes, Crepes Fitzgerald falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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