Basic Crepes With Cheesecake Filling and Berries


At first, I didn’t know whether to put this here (in the breakfast section) or in the Fantastic Finishes section.  After all, it would make a pretty terrific dessert, but my family loves crepes for breakfast, so here ya go.
IMG_20150308_104629 image_20
Use These…
  • 1 cup all-purpose flour
  • Pinch kosher salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup club soda
  • 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
  • 8 oz Cream Cheese
  • 1/4 Sugar
  • 1 Tbsp Sour Cream
  • 1 Egg
  • 4 Tbsp Heavy Cream
  • 1/2 Tbsp Vanilla Paste, or Vanilla Extract
  • Sliced berries (strawberries, blue berries, raspberries, whatever)
  • Whipped Cream

Do This

IMG_20150308_105114

  • Mix the eggs and Club Soda together.
  • In a mixing bowl, add the flour and salt and make a well in the center.

IMG_20150308_105400

  • Add the 1/2 cup milk and the egg mixture into the center of the well and whisk together until just combined.

IMG_20150308_105501 (1)

  • Whisk in the 3 Tbsp melted butter.

IMG_20150308_105540

  • The mixture should be like a VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk.
  • Let the batter sit for at least 30 minutes before using.  *Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Cream Cheese Filling

IMG_20150308_110906

  • While the batter is setting up, in bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and the sour cream, then beat the mixture until smooth.

IMG_20150308_111204

  • Add the egg, heavy cream and vanilla, then beat until smooth again.

IMG_20150308_111242

  • At this point I like to whip the filling to get it nice and airy.

IMG_20150308_111536

  • Cover the mixture and set in the refrigerator until ready to eat.

Cook the Crepes

  • Set the oven to warm and get an oven safe serving platter ready by laying a clean tea towel on top, or a couple layers of paper towels.  I usually use a flat bamboo basket instead of a platter,  but a plate or platter will work just fine..
  • Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. Actual crepe pans work best, if you have one. It’s very important that the butter just coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. .

IMG_20150308_114736

  • Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. I look at these “wasted” crepes as just a little something to gnaw on while you make the rest of the crepes.

IMG_20150308_115143 (1)

  • When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool.

IMG_20150308_120923

  • Stack the crepes as they are cooked on your towel lined plate and loosely cover the stack with the edges of the towel (or another paper towel). Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, if needed.
  • Serve with sliced berries and your filling.  I like to add a bit of whipped creme to the top just for kicks. *Tip: My family also likes to fill these things with Nutella, Apple Pie Filling, Fruit Jam, you name it.

IMG_20150308_121244

Basic Crepes With Cheesecake Filling and Berries

Use These…

Crepes

  • 1 cup all-purpose flour
  • Pinch kosher salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup club soda
  • 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

Cheese Cake Filling

  • 8 oz Cream Cheese
  • 1/4 Sugar
  • 1 Tbsp Sour Cream
  • 1 Egg
  • 4 Tbsp Heavy Cream
  • 1/2 Tbsp Vanilla Paste, or Vanilla Extract

Extras

  • Sliced berries (strawberries, blue berries, raspberries, whatever)
  • Whipped Cream
Image Goes Here
Do This…
  1. Mix the eggs and Club Soda together.
  2. In a mixing bowl, add the flour and salt and make a well in the center.
  3. Add the 1/2 cup milk and the club soda into the center of the well and whisk together until just combined.
  4. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk.
  5. Let the batter sit for at least 30 minutes before using.  *Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.
  6. While the batter is setting up, in bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and the sour cream, then beat the mixture until smooth.
  7. Add the egg, heavy cream and vanilla, then beat until smooth again.
  8. At this point I like to whip the filling to get it nice and airy.
  9. Cover the mixture and set in the refrigerator until ready to eat.
  10. Set the oven to warm and get an oven safe serving platter ready by laying a clean tea towel on top, or a couple layers of paper towels.  I usually use a flat bamboo basket instead of a platter,  but a plate or platter will work just fine..
  11. Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. Actual crepe pans work best, if you have one. It’s very important that the butter just coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. .
  12. Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. I look at these “wasted” crepes as just a little something to gnaw on while you make the rest of the crepes.
  13. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool.
  14. Stack the crepes as they are cooked on your towel lined plate and loosely cover the stack with the edges of the towel (or another paper towel). Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, if needed.
  15. Serve with sliced berries and your filling.  I like to add a bit of whipped creme to the top just for kicks. *Tip: My family also likes to fill these things with Nutella, Apple Pie Filling, Fruit Jam, you name it.

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