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| What You Need: |
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6 ounces (¾ cup) cream cheese, cut into small bits and softened
¾ cup sour cream
4 tablespoons sugar
1 tablespoon finely grated fresh lemon peel
8 dessert crepes thoroughly defrosted if frozen
2 cups frozen unsweetened whole strawberries, thoroughly defrosted and drained (26 ounces)
8 tablespoons unsalted butter (1 quarter-pound stick), cut into ½-inch bits
¼ cup strawberry liqueur
¼ cup kirsch liqueur
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| How To Cook: |
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1. In a deep bowl, cream the cream cheese by beating and mashing it against the sides of the bowl with the back of a large spoon until the cheese is light and fluffy. Beat in the sour cream and, when it is well incorporated, add 2 tablespoons of the sugar and the grated lemon peel.
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2. Spoon 2 tablespoons of the cream-cheese mixture on the lower third of each crepe and roll the crepes up into tight cylinders; do not tuck in the ends. Set the filled crepes aside.
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3. With the back of a fork or spoon, mash the strawberries to a smooth puree. Melt 4 tablespoons of the butter bits in a small heavy saucepan set over moderate heat.
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4. When the foam begins to subside, add the pureed strawberries, the strawberry liqueur and the remaining 2 tablespoons of sugar. Bring to a boil, stirring until the sugar dissolves completely, then cover the pan tightly and set the strawberry sauce aside off the heat.
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5. In a heavy 12-inch skillet, melt the remaining 4 tablespoons of butter bits over moderate heat. Add the crepes and, turning them gently with a spoon, cook for 2 or 3 minutes to heat them through.
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6. Pour the kirsch liqueur over the crepes carefully. It may ignite spontaneously; if not, let it warm for a moment or two, then ignite it with a match. Slide the pan back and forth over the heat until the flames die.
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7. Immediately transfer the crepes to a heated serving platter and pour the strawberry sauce over them. Serve at once.
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