Strawberry Creme Crepes

4 eggs
1 cup milk
1 cup water
2 cups flour
4 tbsp. Oil
1 tsp. white sugar
¼ tsp. Salt

Crepe Filling:

16 ounces cream cheese, softened
½ cup white sugar
2 cups sour cream

4 cups frozen strawberries with syrup

Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in fridge at least a few hours. Add milk before cooking if too thick. Pour large spoonful in greased hot pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each crepe. Secure in plastic bag to store in freezer. Makes 24 crepes.

Crepe Filling : Beat cream cheese, sugar and sour cream well. Spread cheese mixture over unbrowned sides of crepes. Roll. Top with strawberries and whipped cream. Serve two crepes per person with hash browns and bacon.

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I wanted to thank you for the wonderful way we were treated on our 4 day ride. It was phenominal, and we enjoyed ourselves immensely, meeting new people and seeing some of the most beautiful country in Canada. Your staff was very friendly and informative, and I enjoyed every aspect of this adventure. You are a consumate professional. You are always aware of safety for your guests, as a priority, and yet give us the freedom to do as we please, within your parameters. I would recommend you to anyone, and have told many people about this trip.

Calgary