Friday, February 25, 2011

Cream Cheese and Cherry Crepes....

This is my kids' favorite way to eat crepes- stuffed with cream cheese filling. (With lots of powdered sugar!)


Cream Cheese Filling:
2 pkgs cream cheese (8oz each)
blend with 2/3 cup sugar
add the zest and juice of half a large lemon
2/3 cup half and half (or heavy cream)
While whipping the cheese, sugar, lemon, gradually add the half and half. Continue to beat with a mixer until mixture is thickened and slightly fluffy. (Will remain somewhat runny.)

CREPES:
2 eggs
pinch salt
1 cup flour (unbleached here)
1 1/3 cup milk
2 T melted butter
Beat eggs well. Add salt and flour and about half the milk.
Beat well until the lumps are out, beat in the butter.
Add remaining milk, beating well to break up any flour lumps.
Cook in very lightly butter pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip.

Cherry Sauce:
4 cups frozen tart cherries
1/2 cup water
1/2 cup sugar
2 T cornstarch
Simmer cherries in water, covered, until softened. (About 5 minutes.)
Mix the sugar and cornstarch well. Add to cherries, stirring until thickened. Allow to cool.

Spoon filling into crepes, roll or fold (like blintzes). Sprinkle with powdered sugar. Spoon on cherries and add a little extra filling over the top if you like.
Yummmmmy!

Tip: I make the crepes during a 'downtime' and store them between waxed paper in the fridge until ready to use. This cuts way down on prep time.

2 comments:

Danielle said...

Omg! so this is the 1st time i ever made these and i used this formula...I must say they are flipping awsome!. although i added vanilla to the making of the crepes itself they are REALLY good! ive been making them everyday since! THANK YOU so much! i absolutly love them!

Donna said...

Danielle,

Thanks for letting me know!
So glad to hear it!

Nice touch with the vanilla- bet that is even more yummy!