Tuesday, May 27, 2014

Crepes with Cream Filling and Raspberries

I always feel compelled to buy raspberries when I see them on sale because my families loves them.  I bought a few extra cartons this time so I thought I would use them in a recipe.  I don't know why, but crepes were the first thing that popped in my mind.  I don't think I have made crepes since taking French class in High School (and that was a long, long, long time ago).  I found a recipe of Alton Brown's (he's always pretty reliable with his recipes) for crepes batter online.  These crepes were quick, easy and worked like magic.  My kids were thrilled to bits with these crepes and cleaned me out.  I only had half of a crepe left to eat after the feeding frenzy... so much for being the cook. 


For Crepes:
1cup all purpose flour
2 eggs
3/4 cup milk
1/2 cup water
pinch salt **
3 Tbs melted butter
** recipe adapted from Alton Brown's Crepes (I just added a pinch of salt)

For Filling:
1 (8oz) brick cream cheese (sit it out for 1 hour on counter)
2-3 Tbs of powdered sugar (or more to taste)
1 (8oz) Tub of Cool Whip Topping

chocolate syrup
raspberries, strawberries, blueberries etc...

Mix all ingredients for the crepe batter together in a blender.  Allow batter to sit in fridge for 1 hour before proceeding.  To make the crepes, heat a 8inch nonstick pan on medium heat.  Apply a coating of butter on pan so the crepe will not stick. Pour 3-4 Tbs of batter and swirl pan around so the batter covers the bottom the pan in a very thin layer. Allow to cook until the crepe turns opaque and you can flip it over and heat the other side for a few seconds.   Note: Apply butter on pan between crepes.

Take a wooden spoon or spatula and mix the softened cream cheese and powdered sugar together.  Fold in the whip topping and taste for sweetness.  Adjust to taste.  Fill the cooled crepe with a line of filling down the center (be generous).  Roll the crepe into a cigar shape and place on plate.  Garnish as you wish with chocolate syrup and berries.  Enjoy. 

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