Blackberry Cream Cheese Crepes Recipes

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
• Cook for about 2 minutes, then remove from heat and cool completely.
• Mix the cream cheese with the powdered sugar until smooth.
• Spread half of the cream cheese mixture on one side of the crepe.
• Spread half of the berries on top of the cream cheese.
• Fold the crepe over the berries, then fold in half.
• Repeat with the other crepe.
• Serve with powdered sugar.
• Enjoy!

Steps:

• In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.

Steps:

• Prepare Crepes; set aside.
• Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.
• Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil.
• Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.
• Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries.
• Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Steps:

• Place 1 cup flour into the bowl of a blender.
• add 1/2 cup water, milk, granulated sugar, vanilla, and salt.
• Puree ingredients until smooth.
• Chill batter in refrigerator for at least 1 hour or up to 24 hours.
• Heat a 10 inch non stick skillet or crepe pan over medium high heat.
• Brush pan with melted butter and immediately pour in about 1/4 cup batter.
• Lift pan and rotate and tilt in all directions until batter covers bottom of pan.
• Set pan back onto stove top and allow crepe to cook for 1 minute or until edges begin to brown.
• Flip crepe and cook another 20 to 30 seconds.
• Repeat with remaining batter while stacking crepes on a serving plate.
• Filling:.
• Place mascarpone cheese into a medium bowl.
• Add zest and juice of a lemon, confectioners' sugar, and vanilla extract.
• Beat ingredients with an electric mixer until smooth.
• Pour a cup of heavy cream into bowl slowly while mixing on low.
• Turn mixer to medium high and mix until mascarpone filling reaches stiff peaks.
• Blackberry Sauce:.
• Place blackberries into a small saucepan.
• Add sugar and lemon juice.
• Cook over medium-high heat until boiling and stir occasionally.
• Place 1 teaspoon cornstarch into a small bowl.
• Add a.
• Add a teaspoon water and stir cornstarch mixture.
• Continue stirring cornstarch mixture while pouring into blackberry mixture.
• Cook sauce until slightly thickened.
• Remove sauce from heat and allow to cool to room temperature.
• Assembly:.
• Place one crepe onto a serving plate.
• Spread mascarpone filling over half of crepe.
• Spread over 2 teaspoons blackberry sauce over mascarpone filling.
• Fold crepe in half and fold in half again.
• Sprinkle with confectioners' sugar if desired.
• Pour 1 to 2 tablespoons blackberry sauce over crepe.
• Dollop with a teaspoon mascarpone filling.