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Recipe Details

Hushpuppy Broccoli and cheddar

Prep Time

20 min

Cook Time

15 min

Serves

3-4 Per

INGREDIENTS

 


Two and Half (2 1⁄2)

lbs red potatoes, cubed (skins on)


One (01)

Cup sour cream


Half (1⁄2)

Cup mayonnaise


One Fourth (1⁄2)

Cup white sugar


One (01)

Bunch green onion, chopped


One (01)

Cup shredded cheddar cheese

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Steps:

Step 1:

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

Step 2:

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

Step 3:

Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

Step 4:

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Duis aute irure dolor in reprehenderit in voluptate velit esse cilludolore fugiat nulla pariatur. Excepteur sint occaecat cupidatat proide suntini culpa qui officia deserunt mollit anim id est laborum. Sedut erspiciatis unde omnis iste natus error sit voluptatem. Accusantium doloremque laudantium, totam aperiam eaque ipsaiae ab illo inventore veritatis quasi.

Steps:

Step 1:

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

Step 2:

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

Step 3:

Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

Step 4:

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

INGREDIENTS

 


Two and Half (2 1⁄2)

lbs red potatoes, cubed (skins on)


One (01)

Cup sour cream


Half (1⁄2)

Cup mayonnaise


One Fourth (1⁄2)

Cup white sugar


One (01)

Bunch green onion, chopped


One (01)

Cup shredded cheddar cheese