Crepes with cream cheese and fresh fruit

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We make these most years in class, but I tried these with my own teenagers over break, on our big snow day! My youngest has made these almost everyday since. Since I leave long before they get up most days, this is a recipe that works!  They are fast, protein filled, and perfectly filling. They can customize it for themselves, with what I have in the kitchen!

NOTE: batters with raw egg, should be thrown out after 48 hours for food safety.

These can be made savory or sweet, btw.  Chicken crepe recipe coming soon!

Prep Time: 15 minutes
Cook Time: 3 minutes

Ingredients

Crepe
¾ cup milk
2 eggs
½ cup flour
1 ½ teaspoon vegetable oil

Filling

1 block cream cheese
1/4 C sugar
fresh fruit; blackberries, raspberries, blueberries, strawberries, chocolate chips, powdered sugar

Directions:

  1. In a blender, beat all ingredients until smooth.  Batter should be the consistency of heavy cream.
  2. Heat an 8” frying pan over medium heat.
  3. Grease lightly with margarine.
  4. Once pan is heated, pour a ladel of batter in the center of the pan.  Move the pan quickly in all directions so that the batter covers the entire bottom portion of the pan.
  5. Your crepe should start to change color as it cooks, from the outside, inward.
  6. Cook until the edges are a light golden brown and the surface looks dry.
  7. Run a rubber spatula along the edges to loosen the crepe from the pan.
  8. Turn the crepe over in the pan and cook the other side for about 20-25 seconds.

To Fill:

  1. Place filling down one half of crepe. 
  2. Fold the other side over the filling.
  3. Place dollop of filling in top half of crepe topped with several pieces of fruit.
  4. Fold crepe over filling.
  5. Top with fresh fruit and powdered sugar

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