Ingredients:
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
Garnishes:
chocolate syrup
raspberries, strawberries, blueberries etc...
Directions:
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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