by Shamrock Foods Healthcare Team
Portions: 12 crepes
Try this sweet, summer treat for breakfast or dessert with fresh seasonal strawberries.
Ingredients
- 12 Plain Crepes - Thawed
Strawberry Filling
- 1 lb Fair Meadow Cream Cheese Loaf (#4393113)
- 2 1/2 cups Powdered Cane Sugar
- 1 Markon First Crop Lemon, Zested + 2 Tbsp juice (SF# 4729371)
- 1 tsp Katy’s Kitchen Vanilla Extract/Flavoring (#4608201)
- 1 cup Markon First Crop Fresh Strawberries, Sliced (SF# 4671011)
- 1 lb Katy’s Kitchen Whip Topping (SF# 2473421)
Instructions
- Prepare crepes according to package instructions.
Strawberry Filling:
- In a mixer combine cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla.
- Scrape bowl and mix thoroughly.
- Fold in sliced strawberries.
Assembly:
- Portion 1/2 cup filling in each crepe. Roll up the filling in the crepes.
- Serve 1 crepe or menued portion.
Optional: Top with whipped topping and strawberries for additional garnish.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- *All Cold Holding- All foods should be held 41 degrees F or below.
- **All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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