Freckles in April: Recipe: Crepes with Cream Cheese Filling

Monday, February 11, 2013

Recipe: Crepes with Cream Cheese Filling

This was my 4th. Just for the record.

Twice a year my church holds a big multi-session conference on a Saturday and Sunday. The morning and afternoon sessions are for everyone but on Saturday night there's a special session just for men.

Back when I was single I lived in Utah for a couple years. There was a family in my ward- I can't even remember who they were or why I was invited to this- who had a tradition. On Saturday night when the men were off at Priesthood session the women would get together and make crepes.

I had never before had a dessert crepe. And I wasn't sure what this Nutella stuff was that they were encouraging me to put on my crepe. We had an Australian exchange student a few years previous and Nutella looked suspiciously like the Vegemite junk Michelle had spread on her toast every morning. The only part of this whole deal I was sure about was the strawberries. I do quite like strawberries.

I've always been a non-adventurous eater but I decided to not embarrass myself and just EAT the dang thing. And sweet merciful heaven, my life changed that day.

At some point after I got married I bought a crepe maker. I knew there were other ways of making crepes but that's what the mother in this family used and so in my brain that made it the One True Way. We used to make crepes with strawberries, Nutella and whipped cream for company on a fairly regular basis.


I haven't gotten my crepe maker out for years. But this week I got a hankering and dusted it off. I didn't have any Nutella on hand (for shame) so I improvised a cream cheese based filling instead and there are some in our house that are saying that, in a crepe cage match, the cream cheese one would beat the Nutella. I'm just sayin'.

Crepes

1 1/2 cups AP flour
1 T sugar
1/2 t baking powder
1/2 t salt
2 cups milk, room temperature
2 T butter, melted
1/2 t vanilla
2 large eggs, room temperature

Mix flour, sugar, baking powder and salt. Pour in remaining ingredients and whisk until smooth. If you don't have a crepe maker (does anyone else have one? I'm pretty sure it's just me and that one lady from church) then lightly butter a 6 or 8 inch skillet and heat over medium heat.

Pour a very scant 1/4 cup of batter into the skillet and quickly rotate to coat the bottom. Cook until lightly browned. Use a spatula to loosen sides and flip to quickly cook the other side. Repeat with rest of the batter.

Filling

4 oz cream cheese, softened
1/2 c greek yogurt
1/4 c powdered sugar
1 T brown sugar
splash vanilla (if you have a vanilla bean, so much the better)

Use a hand mixer to beat cream cheese and greek yogurt until smooth. Add sugar, beat until combined. Add vanilla and beat one last time until all is smooth and combined. I like my filling less sweet, so add more sugar if you need it.

Top with strawberries and then curse my name after you've eaten your 4th (seriously, blergh).

6 comments:

  1. Oh honey, the best way to go is to mix both cream cheese AND Nutella. I bought a container of the almond honey whipped cream cheese from Einstein's and layered it with Nutella, raspberries, and a few little drops of chocolate chip cookie dough (don't judge, it is AMAZING!).

    Basically, you *should* only eat one, but everyone always eats many, many more than that. Mmmmm, I love me some crepes!

    xox

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  2. i bet this would be really good with that crunchy cookie butter i bought recently. oohhh, yummm

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  3. Woo! I had to do a double take when I saw this post on my reader. My stomach is now in full growl mode. Also, the new layout is so purty. One day I'll learn to make mine less My-Spacey and more legit.

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  4. My in-laws have one of these! (And we just had crepes after church with some friends last week and THEY had one too). Now I need one.

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  5. Sounds delicious and has me wanting a crepe maker!

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  6. A friend from waaay back reminded me recently of when I used to bring sandwiches with this strange Nutella concoction on them to school. Also, I use an old-fashioned crepe pan (gift from friends when I studied abroad in France) but I'm sort of jealous of your super handy-and-quick-looking crepe maker.

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