Creamy Strawberry Crepes

I made some more crepes this morning for breakfast.  Instead of just with fruit filling I thought I would be a little more daring and make them with the sweet cheese that most crepes have.  They were very easy and a huge success.

Sweet Cheese Filling

1 (8 ounce) package cream cheese,

softened

1 1/4 cups sifted confectioners’ sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped

Directions

1. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth.

Gently fold in the whipped cream.

3.  I then piped the sweet cheese onto the crepes (see recipe in previous post)

4. Roll and top with your favourite fruit topping, I made strawberry, and dust with icing sugar

More Crepes!

Mike me to make some more crepes from breakfast yesterday morning.    All I had was frozen blueberries and some peaches that were on the brink of being over ripe.   He prefered the blueberry ones but I LOVED the peach ones, definitely making peache crepes again!

Crepes!

It’s a dull, rainy, cool Sunday morning and I just wasn’t feeling the usual breakfast of a bowl of Crispix.   Its days like today I could spend hours in the kitchen, so I thought I would surprise Mike with a breakfast I know he loves, Crepes!

I have never made crepes before so this is quite the ambitious endevor I have this morning HAHA.  But I thought what the heck.

Ingredients:

1 cup flour
2 eggs
1 1/4 cup milk
2 tbsp oil
1/4 tsp salt

Lightly whisk eggs then add the rest of the ingredients.  Whisk until smooth, should be the consistency of heavy cream.

Refrigerate for at least 1 hour.

When you are ready to cook the crepes

1. Preheat your non stick pan on medium heat

2. Butter the pan

3. Use 1/4 cup of the batter at a time, pour batter in centre of pan and swirl to make it bigger. (they are suppose to be round,  I had a bit of a hard time with that, but really when they are all rolled up who is going to know)

4. when the top is dry its time to flip (they flip nicely, don’t stick at all)

5. cook for aprox 15 seconds more

6. place on a plate and repeat.

7. Stack them up, they wont stick together.

Mike wanted strawberry crepes but I knew i didn’t have enough strawberry so I also made a apple Cinnamon crepe.

Apple Cinnamon filling

3 granny smith apples, pealed and sliced

1 tablespoon butter

4 tablespoon brown sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

cinnamon ( like a lot, put as much as you like)

1. Melt butter in a frying pan

2. add apples and cook until tender or soft

3. add remaining ingredients

4. stir while sugar melts and thickens

5. remove from heat

Strawberry Filling

1 tablespoon butter

2 cups frozen strawberries

3 tablespoon sugar

2 tablespoon cold water

1 heaping teaspoon cornstarch

pinch cinnamon

pinch salt

dash vanilla

1. In a saucepan melt butter

2. add frozen strawberries

3. dissolve cornstarch in the cold water and add to strawberries

4. add sugar and cook until strawberries are soft

5. bring to a boil to thicken

Let the fillings cool slightly then spoon approx 1/4 cup down the centre of crepe and roll.

They turned out amazing!  Mike even said “These are better then IHOP!” HAHA.  Definitely something I would make again and I would make some savory fillings as well.