STRAWBERRY AMARETTO CREPES

2 eggs 

1 1/4 cups milk 

4 tablespoons melted butter (divided) 

1 teaspoon almond extract 

1 tablespoon sugar

1 cup flour 

1/4 teaspoon salt 

Filling: 

8oz cream cheese

1/2 cup powdered sugar 

1 teaspoon almond extract

1-2 strawberries per crepe, hulled and sliced

Garnish: 

1/2 cup sugar

1/4 cup water

1 cup sliced almonds

1 teaspoon amaretto

reddi wip

Prepare candied almond garnish

In a small sauce pan, heat 1/2 cup sugar and water to a boil, allow to boil for 2 minutes.  Remove from heat and stir in almonds and almond extract.  Remove with a slotted spoon and spread out on wax paper.

Beat crepe ingredients together (only use 2 tablespoons of butter) with an electric mixer or with a whisk until well combined. I like using a small blender.

Use a 12" skillet and place over medium heat for 3 minutes. Use a basting brush to butter the bottom of the pan before making each crepe. 

Pour 1/4 cup of the crepe batter in the center of the pan and then lift the pan and gently swirl it around allowing the batter to thin out and spread out a bit. 

Cook for 30 to 40 seconds on each side and remove to a plate to make the next one. I stack the crepes one on top of the other on a single plate and do not have an issue carefully pulling them apart when it's time to assemble. 

Beat cream cheese, powdered sugar and almond extract together until smooth.  Spoon about a tablespoon or two of the filling onto the center of the crepe and layer with strawberry slices.  Roll crepe up or fold into thirds and garnish with reddi wip and sprinkle with candied almonds.

*This recipe made about 7 crepes