“These delicious crepes have a cream cheese filling and a sauce of strawberries and liqueurs.A wonderful and impressive ending to a great meal. Originally from an April 1978 Bon Apetit magazine.Both the crepes and the filled crepes can be made ahead. I've also allowed the crepes to come to room temperature after refrigerating them, then spooned the hot sauce over them to make serving easier.”
1hr 5mins

Ingredients Nutrition


  1. For Crepes:.
  2. Combine all ingredients in blender and whirl until completely mixed.
  3. Refrigerate at least 1 hour.
  4. Heat a 7 to 8 inch crepe pan and brush bottom with butter.
  5. For each crepe pour 2 to 3 tablespoons batter in pan, swirling it around until it covers entire bottom.
  6. Cook over moderate heat 1 to 2 minutes.
  7. Turn and cook about 30 seconds.
  8. Stack crepes between pieces of waxed or parchment paper.
  9. *Can be made the day before and refrigerated.
  10. For Filling:.
  11. Combine all ingredients with electric mixer and blend well.
  12. To assemble:.
  13. Place about a heaping tablespoon of filling along one side of each of 16 crepes. Refrigerate or freeze any remaining crepes.
  14. Roll crepes and stack on a platter; refrigerate at least 1 hour.
  15. *This can be done the day ahead.
  16. For sauce:.
  17. Heat a large skillet or saute pan.
  18. Add butter;when melted blend in sugar,orange and lemon juices, and all liqueurs.
  19. Add mashed strawberries and stir until sauce is bubbling.
  20. Add sliced strawberries and then the crepes.
  21. Spoon sauce over until crepes are just heated through. Don't let them get too hot or the filling will ooze out.
  22. Allow two crepes per serving with sauce and berries spooned over.

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