3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
FOR THE FILLING
1 cup cream cheese
4 cups whipped cream
TOPPINGS
fruit or berry of your preference, or whatever you have in the fridge, warmed
sugar
whipped cream
Preparation Instructions
In a mixing bowl, add the flour and salt and make a well in the center.
Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
While you are waiting for the crepe batter make the filling.
In the bowl of a mixer with the whisk attachment fitted combine the cream cheese and whipping cream, whisk until almost smooth. It should still be fairly light and fluffy.
Add the melted butter to the crepe batter and you are ready to cook.
In a crepe pan or a medium skillet (do not use cast iron – won’t work I tried) melt a little dab of butter over low heat. I like to use a rubber scraper to smear it around so the pan is just coated, then use a paper towel to wipe out any excess, just a quick swipe over the surface will do it. Using a 2oz ladle or I just use my ¼ measuring scoop pour a scoop of the batter into the center of the pan, at the same time you are pouring tilt the pan in a circular motion so the batter spreads evenly into a disc.
Once the sides are pulling away from the pan and are browned use the scraper to carefully flip over the crepe.
Cook a minute or so longer and remove to a paper towel while you continue with remaining batter.
Combine a tablespoon or two of sugar with the berries or fruit, to taste.
To serve put about ¼ cup of the filling in each crepe and fold the sides over, place on a plate and top with berries and a dollop of whip cream.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/02/cream-cheese-filled-crepes/