This summer has been full of good times but I think the best event so far was the week my sister and I spent at a beach house with our families. Family, fun and food. It really doesn't get better than that.
My sister had a birthday while we were there so of course a special breakfast was in order. We decided to do crepes. I was a little nervous this being my first attempt but they were so easy and everyone loved them. This recipe is great because it doesn't require any special pans or equipment. If you've got a stove and a skillet, you're set! I also liked being able to cook the batter right away. (Lots of crepe recipes require you to let the batter rest for an hour.)
We filled ours with a deliciously creamy cheesecake like mousse filling and topped them with berries, bananas and powdered sugar. Even my husband who has never liked crepes was converted and loved them!
Crepes with Cream Cheese Mousse
Serves 4 (2 crepes each)
Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are
needed for the filling.
needed for the filling.
- 1/2 teaspoon vegetable oil
- 1cup (5 ounces) unbleached all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon table salt
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tablespoons unsalted butter , melted and cooled
- Cheesecake filling
- bananas , cut into slices, assorted berries (we used blueberries and strawberries)
- 1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
- 2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
- 3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
- 4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
- 5. Transfer stack of crêpes to large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Fill with cheesecake Filling and top with desired toppings. Sprinkle with powdered sugar. Serve immediately.
Your Home Based Mom (originally from Tish Boyle)
1 1/2 C heavy cream, divided
4 oz. cream cheese, cut into 1 inch chunks
3/4 C sugar, divided
1/3 C sour cream or Greek yogurt ( I used sour cream)
1 tsp vanilla
In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 C sugar over medium heat. Stir frequently until the cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer, beat the 1 cup cream with the sour cream or yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form. Fold the two mixtures together, 1/3 at a time. Cover and refrigerate until ready to serve. (I refrigerated mine overnight).
Posted by : Sallie