Berries 'n' Cream Crepes

I am back and ready to starting blogging again about my food endeavors!  I have had quite an excited 11 months, lots of ups and downs, but the ups outweighed the downs!

Ben proposed to me on March 3rd, 2012! I, of course, accepted and we are planning our wedding for October 18th, 2014. We had decided last minute to go horseback riding about an hour south of ABQ and after the ride, as I am still on my horse, he proposed!  It was very romantic and I was completely surprised!  He picked the ring all by himself and did a fantastic job!   

Top View

Side view, the little details are my fav

 

 

 

 

 

 

 

Berries 'n' Cream Crepes 

Shortly after my last post, I came across this recipe for crepes.  I have wanted to try making crepes for a while, but was afraid I didn't have the right tools to do so.  After speaking with some colleagues at work, they convinced me that I could do this. 

I found this recipe at the Taste of Home website (www.tasteofhome.com).  If you have never used this website, I highly recommend it.  I find a lot of great recipe ideas there and most are straight forward.

Anyway, back to the crepes.  Here are your ingredients:

 

 

Crepes

1/3 C 2% milk

2 T beaten egg

1/4 t vanilla extract

1/4 C all-purpose flour

1-1/2 t confectioners' sugar

1/4 t baking powder

Dash salt

2 t butter, divided

 Filling
2 oz cream cheese, softened
3 T plus 1/2 t confectioners' sugar, divided
4 t 2% milk
1/8 t vanilla extract
1/3 C ea fresh blueberries, strawberries and raspberries (or any combination equaling a C, I use what is on hand)

You want to plan to make these the night before.  The crepe batter needs to sit for at least an hour, but after reading a lot of different food blogs, they suggested over night.  You want the ingredients to really adhere to each other. 

Combine the first seven ingredients of the batter in a small bowl.  Cover and refrigerate for 1 hour, at least, longer is better.

Once the batter is ready, take a small skillet and melt 1 t of butter. 

Stir the batter and once the skillet is hot, not to hot, pour about 2 T of the batter into the center of the skillet. Pick the skillet up and evening distribute the batter around the pan.  Just use circular motions until it is evenly across, it should be thin.

 Now it is time to let it cook for a few minutes, until the top looks dry, and then we're going to flip it.  I know this sounds scaring, this is the part I feared the most about making crepes.  Someone at work suggested just letting it cook through without flipping, which does work, but I was being adventurous and decided to try flipping.  I suggest using a very wide spatula.  The trick is to get as much of the crepe on to the spatula before you flip.  When you are ready to flip, make sure you are quick, but with a steady hand and don't go too high above the pan.  A smooth even flip is what you are looking for. 

 Yours should look similar to the picture above.  This was the first one I did and as you can see, I could have let it cook just a bit longer on the bottom.  Once you flip the crepe, allow it to cook only 15-20 seconds longer and then remove to a wire rack to cool.  Repeat above for 3 more crepes, adding butter as need.

For the filling, in a small bowl, beat the cream cheese, 3 T confectioners' sugar, milk and vanilla until smooth.  Spread 1 T on each crepe, top with 1/4 C fruit and roll up.  Sprinkle with remaining confectioners' sugar.  Ben and I added cool whip on top as well :)

Viola!  You have completed your first crepes breakfast :) Believe me they are as delicious as they look :)

I hope you all have a blessed 4th of July, I will be blogging more over the next few days, so stay tuned...until then, HAPPY COOKING!!!