Berries and Cream Crepes

• Vegetarian

• Produce

  • 2 cups Berries, mixed

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 cup Flour
  • 1/2 tsp Salt
  • 26 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Heavy whipping cream
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

Found on lmld.org

Description

Ingredients

• 1 cup flour
• ½ cup milk
• ½ cup water
• 3 eggs
• 2 TBS melted butter
• ½ tsp salt
• 2 TBS sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream
• 8 oz cream cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 2 cups mixed berries (I used boysenberries, sliced strawberries, raspberries and blueberries)
• ½ cup sugar
• 1 TBS cornstarch

Directions

• Add all the ingredients for your crepes to a blender. Cover.
• Blend on low speed until everything is mixed together well.
• Place batter in an airtight container and place in fridge for at least one hour, up to overnight.
• Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside.
• In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth.
• Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
• Mix together your berries, sugar and cornstarch.
• Saute your berries in a large skillet. Cook for a few minutes until the juices start to run and a saucy mixture is created. Set aside till needed.
• Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
• Pour about ¼ cup batter into the pan and swirl around to spread it thinly to the edges.
• Cook for 30 seconds to 1 minute till the edges start to crisp.
• Flip over and cook for another 20-30 seconds.
• Stack crepes and cover while you cook the remaining crepes.
• Fill each crepe with about ¼ cup cream cheese mixture, and 2 TBS berry sauce.
• Roll up and serve.