Taste of Life: Crepes with Cream Cheese Filling and Strawberry Sauce By Paul Bodrogi Cream Cheese Filling Ingredients -1 lb. cream cheese (room temperature)- oz. vanilla extract-1 oz. powdered sugar Cream Cheese Filling Procedure -In a large bowl, combine all the ingredients with a rubber spatula until well combined. -Refrigerate until needed. Crepe Ingredients -8 oz. flour- oz. sugar-Pinch of salt-8 eggs-8 oz. milk-1 oz. butter Crepe Procedure -Put the milk and eggs in a blender for 15 seconds.-Add the remaining ingredients to the blender, and mix for 20 seconds or until smooth.-Let the mixture rest for 30 minutes.-Heat a 6-inch crepe pan until warm-Spread oz. of butter around the pan until almost browned. -Remove the pan from the heat, and wipe out the excess butter.-Return the pan to the heat, and add about 3 oz. of crepe batter, swirling until the entire pan is thinly coated. -When the crepe sets, flip and cook on the second side for about 30 seconds. Strawberry Sauce Ingredients -1 oz. butter-3 oz. sugar-1 lb. fresh strawberries cleaned, hulled, and cut into fourths- oz. fresh lemon juice-1 oz. orange liqueur Strawberry Sauce Procedure -Melt the butter and sugar in a large saut pan until the sugar dissolves.-Add the strawberries and lemon juice, and cook until the fruit is glossy and glazed.-Remove half of the strawberries, and set aside.-Return the remaining strawberry mixture back to the stove, and cook on low heat for about 5 minutes. -Remove the strawberries from the heat, and add the orange liqueur. -Let the mixture cool until just warm.-When cool, puree the mixture in a blender.-Remove the mixture from the blender, and add the strawberries that were set aside earlier. Assembly -Put a spoonful of the cream cheese filling onto a crepe, and fold it into fourths. -Place the filled crepes on a plate, and add the warm sauce and strawberry mixture.-Garnish with lemon zest (optional).