Strawberry Crepes Superbe

Ingredients

8 ounces cream cheese, softened
1 cup Roberts Sour Cream
3 packages (10 ounces each)
frozen strawberries, thawed
3 tablespoons Roberts Butter
3 tablespoons grated orange rind
2 tablespoons lemon juice
French Crepes
3 tablespoons Cointreau
3 tablespoons brandy

Preparation

Beat together cream cheese and sour cream until light and smooth; set aside. Press strawberries through a sieve; combine with butter, orange rind and lemon juice in a saucepan. Bring mixture to a boil and boil 1 minute; set aside. Spread each crepe with cream mixture, roll up and arrange in a shallow baking pan. (Do not stack crepes.) Add Cointreau and brandy to strawberry sauce; spoon sauce over crepes. Bake at 350° for 15 minutes. To serve, spoon sauce over top.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.