Strawberry And Cream Cheese Crepes

After seeing many places with their crepe pan and spreader, I thought I wouldn't be able to made crepes without these necessary kitchenware. There is a way around it and I couldn't be any more happier with the outcome. The crepe batter is one of the easiest recipe to find in the house and I made about 10 5-inch crepes (typically, crepes are approx. 10-inches) that were stuffed with a sweet strawberry cream-cheese filling.

 

Serves 4

Crepe Ingredients:

• 1 cup of all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Crepe Directions: 

1. Combine all crepe ingredients into a large mixing bowl. After mixing in the milk and water, gradually add the salt and butter; beat until smooth.
2. Heat a non-stick small skillet over medium heat. 
3. Pour about 2 tablespoon of batter into skillet and tilt skillet in a circular motion to spread batter thinly and evenly. 
4. Cook only a minute or so on one side (until it is lightly browned) and loosen with spatula to flip to cook other side.
   

(Strawberry Cream Cheese Filling Directions Below)

Crepe Batter Ingredients

Strawberry and Cream Cheese Filling Ingredients

Strawberry Cream Cheese Filling Ingredients:

• 4 ounce of cream cheese, softened
• 2 tablespoon of sugar
• 1/2 cup of sliced strawberries
• 1/2 teaspoon of vanilla
• 1 tablespoon of milk 

Filling Directions:

1. Combine the cream cheese, sugar, vanilla, and milk in a bowl. Blend with a mixer on low gradually increasing speed until smooth. 
2. Fill a ziplock bag with the filling. Set aside and cool the cream cheese filling in the fridge before using.
3. When crepes are ready to serve, place a crepe on a plate and snip off corner tip of ziplock.
4. Pipe the cream cheese filling onto the crepe and add 1 tablespoon of sliced strawberries.
5. Roll the filled crepe and sprinkle with powdered sugar to serve. 

Meatball and Garlic Bread

I really love these savory meatballs. Toothpicks were only inserted to help with the mess. The garlic bread was very useful for placing the meatball and complemented very well with the marinara sauce. You might ask why I didn't opt with spaghetti... well, it's definitely something I'd like to do but I still need to figure out how to hold it together.

Serves 3: Ground beef, ground pork, garlic clove, salt & pepper, breadcrumbs, and egg

The garlic bread was store bought but goes great with the rest of the ingredients. Normally there are two long loaves of garlic bread in a packaged box that is already pre-cut for you. I only used one loaf and each slice was big enough to cut in half. I made a total of 20 meatballs and paired 16 garlic breads to each one. I could've made at least 32 which would have been nice to take to a party!

To lessen the mess, I poured warm marinara in a sauce bowl for dipping. This method is the preferred option since you can dip however much marinara you'd like without the mess. One problem I had with the garlic bread was that I left it in the toaster-oven a little too long and it turned out a little hard, but I still enjoyed the crunchiness!