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Crepes. In a medium bowl, whisk together the flour, sugar, and salt. In a separate medium bowl, whisk the eggs. Add the milk, ½ cup water, and vanilla extract, whisk to combine. Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to dissolve any pieces.

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Chop the remaining strawberries into ½" pieces. To make the sauce, in a medium saucepan, combine the chopped strawberries, sugar, water, and cornstarch. Bring the mixture to a simmer over medium heat while stirring. Cook at a low simmer for 5 to 6 minutes or until thickened. Transfer to a bowl and set aside to cool.

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1. Add the freeze dried strawberries to a food processor and grind into a powder. 2. Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.

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Instructions. In a large bowl, combine the strawberries, sugar, and vanilla extract. Toss until the sugar has dissolved. In a separate bowl, mix together the heavy cream, sugar, and vanilla. Using a hand mixer or a stand mixer, whip the cream mixture until slightly fluffy yet still pourable. To serve, spoon sweetened strawberries with their.

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Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.) While the batter rests, prepare the filling: slice the strawberries and place in a bowl. Cover and refrigerate until ready to serve. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth and combined.

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Refrigerate, covered, 1 hour. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer.

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Instructions. Slice the strawberries into thin slices. Add the sour cream, evaporated milk, heavy cream, sweetened condensed milk and vanilla to a mixing bowl. Beat with electric mixers for 2 minutes. Spoon ½ cup of fresh sliced strawberries into a cup. Pour ½ cup of the cream mixture over the top. Serve with whipped cream on top, if desired.

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Instructions. Place a metal mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and strawberry jello powder, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it's scoop-able with a spoon and holds its shape.

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In a medium saucepan, combine milk, cream, ¼ cup sugar, vanilla bean paste (see note), and salt. Cook mixture oven over medium heat until it reaches a boil. Remove from the heat. Using a heatproof measuring cup, pour about one cup of the hot cream mixture into the egg mixture, whisking constantly.

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Instructions. Wash strawberries and de-stem. Slice strawberries and sprinkle sugar over the top and let them sit for 5 minutes. Gently toss the strawberries. Add and mix the whipping cream or half and half and vanilla with the strawberries and chill in the fridge for at least 2 hours.

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In a 10 1/2-inch skillet over medium heat, heat ½ teaspoon butter until melted. Add ½ cup batter and tilt pan until evenly distributed. Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.

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Directions. Place flour, milk, water, eggs, melted butter, and salt into a blender; blend until smooth and set aside. Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth. Gently fold in whipped cream. Heat a lightly oiled griddle or non-stick skillet over medium heat.

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Cook Crepes: Cook for 30 seconds or so on each side, flipping once, until lightly golden. Make Strawberry Crepe Filling: Mix together cream cheese, powdered sugar, and vanilla until smooth. Beat cream and powdered sugar on high in a separate bowl until stiff peaks. Fold the whipped cream into the cream cheese mixture, reserving some whipped.

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Place four 6-oz custard cups or ramekins into a 8×8 or 9×9 square pan. Separate egg yolks from the whites, reserving the whites for another recipe. Whisk together sugar and egg yolks in a medium sized bowl until it lightens in color and takes on a thick, creamy texture. Add the cardamom and whisk to combine.

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Instructions. Hull and slice half of the strawberries. Set aside. In a blender or food processor, puree the other half of the strawberries with about ¼ cup heavy cream and set aside. Using an electric mixer, whip the remaining 1¾ cups of heavy cream until it begins to form soft peaks.

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Cool. Add strawberries. In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.