Blueberry and Cream Cheese Crepe
For The Crepes:
1 cup flour
1/2 cup milk
1/2 cup water
2 TBS melted butter
1/2 tsp salt
2 TBS sugar
1 tsp vanilla
For the Cream Filling:
1 cup heavy whipping cream
8 oz cream cheese
1 cup sugar
1 tsp vanilla extract
For the Berry Sauce:
2 cups blueberries
1/2 cup sugar
1 TBS cornstarch
Add all the ingredients for your crepes to a blender. Cover.
Blend on low speed until everything is mixed together well.
Place batter in an airtight container and place in fridge for at least one hour, up to overnight.
Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside.
In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth.
Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
Mix together your berries, sugar and cornstarch.
Saute your berries in a large skillet. Cook for a few minutes until the juices start to run and a saucy mixture is created. Set aside till needed.
Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
Cook for 30 seconds to 1 minute till the edges start to crisp.
Flip over and cook for another 20-30 seconds.
Stack crepes and cover while you cook the remaining crepes.
Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
Roll up and serve.