CREPES FITZGERALD
Chiqui Collier

FOR THE DESSERT CREPES:
3 large eggs
1 cup milk
1 cup all-purpose flour
pinch salt
1 tablespoon sugar
1 scant teaspoon vanilla extract
4 tablespoons melted and cooled butter
2 tablespoons brandy (optional)

Combine all ingredients in a bowl. Whisk to combine all ingredients to form a smooth batter. Cover and allow to rest for at least 30 minutes.

Heat a 7-8-inch non-stick crepe pan. Oil lightly with a bit of melted butter or vegetable oil applied with a paper towel. Pour in a scant two tablespoons of batter and roll the pan to completely cover the bottom with the batter.
Cook the crepe until the edges start to brown slightly. Carefully run a rubber spatula around the edges and flip the crepe. Cook another minute. Remove. Continue the same process, keeping the pan lightly oiled and hot until all the batter is used. Stack the crepes and set aside to cool.

FOR THE FILLING:
8 ounces cream cheese
8 ounces Creole Cream Cheese (or use all cream cheese)
4 Tablespoons sour cream
3 tablespoons granulted sugar
2 teaspoons finely grated lemon or orange peel
1 teaspoon vanilla extract

Combine all filling ingredients. Cover and set aside.

FOR THE TOPPING:
2 Tablespoons butter
5 tablespoons granulated sugar
5 cups fresh strawberries, sliced
juice of 1/2 lemon
2 tablespoons Southern Comfort
2 tablespoons TripleSec

TO ASSEMBLE CREPES:
Spread a heaping tablespoon of cream cheese mixture on each crepe (two crepes per person). Roll up crepes. Place two crepes on each serving plate.

Place 2 tablespoons of butter and the 5 tablespoons of granulated sugar in a non-stick skillet. Cook for several minutes until the sugar melts.

Add strawberries and lemon juice. Bring the mixture to the boil and cook for 5-8 minutes gently mashing the strawberries.

Add the Southern Comfort and the Triple Sec and flame the mixture. Place a generous spoon of the sauce over the crepes and serve immediately.