Fruit ‘n’ Cream Crepes
This fresh and creamy breakfast is just the start—you can fill the light crepes with anything you like! — Ruth Kaercher, Hudsonville, Michigan
Ingredients
- 1/3 cup 2% milk
- 2 tablespoons beaten egg
- 1/4 teaspoon vanilla extract
- 1/4 cup 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
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1In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour.
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2In 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 1 tsp. butter to skillet as needed.
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3For 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 1/2 tsp. confectioners' sugar.
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