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    Source of Recipe


    Recipe Introduction

    This recipe . . . I make every morning Christmas! LOL. Also, I do not like lime, so I use lemon peel instead.

    List of Ingredients


    3 c sliced strawberries (about 1 1/2 pints)
    1/2 c sugar
    1 1/2 c all-purpose flour
    1 T sugar
    1/2 tsp baking powder
    1/2 tsp salt
    2 c milk
    2 T butter or margarine, melted
    1 tsp. finely shredded lime peel
    2 T lime juice
    2 eggs
    Lime Cream Filling (below)

    Lime Cream Filling:

    2/3 c whipping (heavy) cream
    1 pkg. (8 oz) cream cheese, softened
    1/2 c sugar
    1 T finely shredded lime peel


    NOTE: Unfilled wraps can be tightly covered with foil and
    refrigerated for up to 48 hrs. for a do-ahead breakfast)

    Toss strawberries and 1/2 c sugar in bowl. Let stand at room temp at least 20 min. Meanwhile, mix flour, 1 T sugar, baking powder and salt in med bowl. Stir in milk, butter, lime peel, lime juice and eggs. Beat with hand blender till smooth.

    Lightly grease a 6-8" skillet with butter. Heat over med heat till bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook till light brown. Run wide spatula around edge to loosen. Turn and cook on other side til light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each and let cool.

    Make lime cream filling. Spoon about 2 T of filling down center of each wrap. Fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps. Garnish with strips of lime peel and a dollop of whipped cream.

    Makes 6 servings.

    Lime Cream Filling: DIRECTIONS

    Beat whipping cream in chilled small bowl with electric mixer on high speed till stiff. Set aside.

    Beat cream cheese in med bowl on high speed till fluffy. Stir in sugar and lime peel. Gently stir in whipped cream.




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