8/17/2012

Blueberry Cream Cheese Crêpes


Crêpes are becoming a Saturday morning tradition in this household. I figured that I should share my recipe since they have been getting a lot of compliments lately. The first Saturday I made blueberries and cream cheese which are the ones shown above. Last week I used strawberries and tomorrow I plan on using blackberries. They're so easy to make!

INGREDIENTS

2 eggs
½ cup milk
½ cup water
¼ tsp salt
1 cup flour
2 tbsp melted butter
¼ cup agave
1 cup fresh fruit
¼ cup plain yogurt
1 brick cream cheese
1 tsp vanilla extract.

In a large bowl, whip flour and eggs. Gradually add in the milk and the water, stirring to combine. Add in the salt and butter; beat until smooth. Set the bowl aside. In another large bowl, whip soft cream cheese with yogurt. Mix in vanilla extract and agave. Fold in the fruit and set the bowl aside. Time to make them! Heat a lightly oiled pan over medium heat. Pour or scoop the batter into the pan,using approximately 1/4 cup for each crêpe. Tilt the pan so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes. Now take some of your filling and place a few tablespoons down the center. Loosen up the crêpe and fold each side into the center. Cook for a few seconds longer to make sure the filling heats up a bit. Place them on a plate, cover with whipped cream and sprinkle with cinnamon or powdered sugar.