Wednesday, September 1, 2010

Crepes with Cream Cheese and Blackberry Raspberry Sauce

Berries do not last long.
I wish they lasted longer.
This was my attempt to use the berries and hope to mask the tartness of the blackberries. I just couldn't eat them on their own they were so tart.
Natural reaction to tart: need some sweetness! I put the berries I had from the farm into a small pot with about 1/4 c of sugar and turned it on medium. I let the berries cook for about 5 minutes till they cooked down a bit.
Meanwhile, I made some crepes and a cream cheese filling. Man, this was a wonderful Saturday morning breakfast. Ok, so perhaps it was more of a brunch as the crepes took long enough to push the morning along. But well worth the wait.
Vanilla Crepe Batter (f/ Crepe Cookery) 3 eggs 1/2 t salt 1 1/2 c flour 2 c milk 1 T sugar 2 t vanilla extract 2 T melted butter Combine eggs and salt in a mixing bowl. Gradually beat in flour alternately with milk. Then add sugar and vanilla extract. Beat with a whisk until smooth, then beat in melted butter. Refrigerate 1 hour. Spoon a small amount into a well greased pan and immediately swirl around the bottom of the pan. Cook until bottom is slightly browned, flip. Cook for a few seconds on other side and slide out of pan onto a plate. Be sure when moving along that the pan is well greased. Cream Cheese Filling 1 pkg cream cheese 3 T honey 2 T milk Whip together on a high setting until well mixed. Blackberry Raspberry Sauce 3/4 c blackberries 1/2 c raspberries 1/4 c sugar Place in a small pot over medium heat. Cook 5 minutes or until berries just begin to break down.

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