Fresh strawberry topping is great to have on hand! Use it for topping ice cream sundaes, pancakes, cheesecake or add to your favorite milkshake! It takes only a few minutes to make!
I bought a quart of beautiful strawberries and within a few days some fuzzies started to appear! One quart is not enough for jam, so I decided on this strawberry topping!
2 cups fresh strawberries, chopped
1/3 cup sugar
1/2 tsp. vanilla
1 Tbsp. cornstarch
In a medium saucepan, add strawberries, sugar and 1/3 cup water. Bring to a boil and simmer 3-4 minutes. Mix cornstarch with 2 Tbsp. water. Add to strawberries and cook until thickened, about 2 minutes. Remove from heat and add vanilla. Chill until ready to use.
Blueberry Cream Cheese Crepes
For the crepes:
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter melted
Place flour, milk, eggs, salt, water and melted butter in a blender. Blend until smooth. Heat about 1 Tbsp. vegetable oil in a 8″ non-stick skillet. Warning: The first crepe never comes out right, so don’t be discouraged. As the pan gets to proper temp, they will be perfect.
Pour 1/4 cup of the batter into the skillet allowing it to run down from the highest point. Swirl the batter quickly before the batter has a chance to set. Cook 30 to 40 seconds until lightly browned. Flip over and cook second side about 1 minute. Slide the crepe onto a plate and repeat with the remaining batter, re-oiling the pan as necessary. Stack crepes in-between wax paper.
Spread one heaping tablespoon of Blueberry Cream Cheese (or strawberry)on to crepe. Fold crepe in half, then into quarters. Top with Strawberry Sauce and whipped cream.
