| CREPES FITZGERALD Ingredients 6 ounces cream cheese, cut into small bits and softened 3/4 cup sour cream 4 tablespoons sugar 1 tablespoon finely grated fresh lemon peel 8 dessert crepes (recipe follows) 2 cups frozen unsweetened strawberries, defrosted and drained 8 tablespoons unsalted butter 1/4 cup strawberry liqueur 1/4 cup kirsch liqueur Steps In a bowl, cream the cream cheese with a large spoon until it is light and fluffy. Beat in the sour cream and mix until well blended. Add two tablespoons of the sugar and the lemon peel. Spoon two tablespoons of the cream cheese mixture on the lower third of each crepe and roll the crepes into tight cylinders. Set aside. Mash the strawberries with the back of a spoon to a smooth puree. Melt four tablespoons of the butter in a saucepan over medium heat. Add the strawberries, the strawberry liqueur, and the remaining two tablespoons sugar. Bring to a boil, stirring until the sugar dissolves. Cover the pan and remove from the heat. In a heavy large skillet, melt the remaining four tablespoons butter over medium heat. Add the crepes, turning them gently with a spoon and cook for two to three minutes to heat them through. Pour the kirsch over the crepes carefully. It may ignite spontaneously, if but if not, let it warm for a minute or so, then ignite with a match. Slide the pan back and forth over the heat until the flames die. To serve, pour the strawberry sauce over the crepes and serve immediately. Serves 4. |
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