Servings: 4

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Strawberry Crepe Charlottes


4 cups (2 pints) fresh strawberries, hulled and sliced
1/3 cup whipping cream
3 tablespoons orange liqueur
4 tablespoons sifted powdered sugar
1 pint container vanilla pudding or custard, or vanilla-flavored yogurt, or vanilla ice cream
4 Frieda’s French Style Crepes, at room temperature


In a blender or food processor, blend until smooth 1 cup strawberries, whipping cream, 2 tablespoons orange liqueur, and 2 tablespoons powdered sugar. In a bowl, gently mix together remaining strawberries, orange liqueur, and powdered sugar. For each serving, lay one crepe flat on a dessert plate. Spoon about 1/4 of vanilla pudding on center of crepe; top with 1/4 of macerated berries. Fold edges of crepe over filling; spoon 1/4 of strawberry cream over crepe and serve.

Make ahead: Strawberry cream and macerated strawberries can be made ahead, covered and chilled up to 6 hours ahead.