These are a Carpenter family favorite! This recipe takes a little more time to prepare but sooo worth it- the filling can even be made a day ahead. Use any fruit you have on hand- blueberries & sliced strawberries are the usual for us. Sautéed apples with brown sugar, butter & cinnamon are great in the fall. Top it with homemade whipped cream or whipped cream straight out of a can- Enjoy!
Filling:
- 1- 8oz. cream cheese (we use the 1/3 less fat)
- 1/3 cup heavy cream
- ½ teaspoon good vanilla
- ½ cup powdered sugar
Beat the cream cheese till smooth- add the heavy cream & vanilla. Beat on low until combined- stir in powdered sugar. I put the prepared filling into a sandwich baggie- seal and cut the end off for making it easy to fill the crepes.
Crepes:
- 2 eggs- beaten
- 1 ¼ cup milk
- 1 cup flour
- 2 Tablespoons powdered sugar
- 1 teaspoon baking powder
- 1 teaspoon good vanilla
- ¼ teaspoon salt
Beat until smooth. Heat a lightly greased 6” skillet over medium heat- remove skillet from heat and add 3 Tablespoons batter. Lift and tilt the skillet to spread the batter evenly. Return the skillet to the heat and brown on one side only- invert the skillet over a paper towel and remove the thin crepe- keep warm by covering with a clean towel. Repeat for the remaining batter- greasing the skillet occasionally as needed.
To serve-
Fill crepe with a prepared filling – roll up. Place 2 crepes on a plate and top with whipped cream and fresh fruit. Sprinkle with powdered sugar. Makes 6 servings.