Cream Cheese & Fresh Berry Crêpe
Recipes for Home and Restaurant
by Nadine Lloyd
1 cup Flour
1 teaspoon baking powder
Pinch of salt
½ cup milk
1 cup buttermilk
1 tablespoon brandy
1x250g (0.55lb) (8.8oz.) block cream cheese – room temp.
2 tablespoon caster sugar
½ teaspoon vanilla essence
1 punnet of fresh strawberries
1 punnet of fresh blueberries
Freshly whipped cream
In a mixing bowl, add the flour, baking powder, and salt together.
In a separate bowl, mix the milk, buttermilk, egg, and brandy together.
Add the wet mixture to the dry mixture.
Beat the mixture until a smooth runny batter forms.
Spray an even layer of olive oil into a non-stick small-sized frying pan.
Heat through to medium.
Pour a small quantity of batter into the pan.
Swirl the pan to cover the base with a thin layer of batter.
Allow to cook for 30-60 seconds.
Shake the frying pan to loosen the crêpe.
When loose, lift the side gently to see if it is brown before turning it over.
Using a spatula makes turning easier.
Cook the other side until evenly browned. (Usually, it takes about 2 minutes per side).
Stack the crêpes on a flat plate.
Repeat the process until all the batter is used up.
Whip the cream cheese and sugar until fluffy and creamy.
Add the vanilla essence and mix through.
Cut the strawberries into small pieces, then set them aside.
Take a crêpe and lay it flat on a wooden board.
Spread a little cream cheese on top.
Fold the crêpe in half.
Spread a little more cream cheese on top.
Place some cut strawberries and blueberries on top.
Again, fold the crêpe in half to form a triangle.
Top off with more fruit.
Garnish with icing sugar and a dollop of freshly whipped cream.