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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe. Ingredients:
1/3 cup 2% milk |
2 tablespoons beaten egg |
1/4 teaspoon vanilla extract |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons confectioners' sugar |
1/4 teaspoon baking powder |
dash salt |
2 teaspoons butter, divided |
filling: |
2 ounces cream cheese, softened |
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided |
4 teaspoons 2% milk |
1/8 teaspoon vanilla extract |
1/3 cup each fresh blueberries, strawberries and raspberries |
Directions:
1. In a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
2. In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed.
3. For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar. Yield: 2 servings.
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