Strawberry Pancake Roll Ups
1 1/2 quarts fresh strawberries, rinsed and hulled
6 T sugar
2 T lemon juice
8 ounces cream cheese, at room temperature
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 1/2 cups buttermilk
1 cup milk
Thinly slice 2 cups strawberries. In a blender or food processer, whirl remaining 1 quart strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. *I skipped ALL of that nonsense and moved onto the next step.* Whisk 1/4 cup sugar and the lemon juice into strawberry puree.
In the blender or food processor, whirl cream cheese and 1/2 cup of the strawberry puree until blended and smooth.
In a bowl, mix flour, baking soda, salt, and remaining 2 T sugar. In another bowl, whisk eggs, buttermilk, and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other side, 1 1/2-2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 degree oven. Coat pan with more oil as necessary to pan to cook remaining pancakes.
Spread each pancake with about 2 T cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries, and drizzle with a little strawberry puree; serve with remaining puree.
(Sunset Magazine, May 2002)
These were fantastic...especially fond of them returning home from the crepes we had in France. Not exactly the same, but wonderful in their own right.