Louisiana Strawberry and Creole Cream Cheese Crêpes

Prep Time: 30 Minutes
Yields: 4 Servings

Start your day off with a great mix of berries and Bittersweet Plantation Dairy Creole Cream Cheese. We have wrapped fresh mixed berries and cool Creole cream cheese in warm, delicate crêpes for a breakfast beyond compare.

Ingredients for Crêpes:
2 eggs
½ cup flour
1½ tsps sugar
½ tsp vanilla
1 tbsp triple sec
1 tbsp melted butter
¾ cup milk
salt to taste
¼ cup vegetable oil
1 tbsp sugar (for topping)

In a large mixing bowl, whisk together eggs, flour, sugar, vanilla and triple sec until silky smooth. Add butter and milk and continue to blend, making sure that all lumps are removed, until batter reaches the consistency of heavy whipping cream. Season to taste with salt. It is best to make the batter prior to use and refrigerate it for 6-12 hours. Place two 6-inch crêpe pans over medium-high heat. Add 2 tablespoons of vegetable oil into one pan and swirl until the bottom of the pan is coated, then pour excess oil into the second pan and heat. Pour 2 ounces of batter into the first pan swirling until batter spreads evenly. Cook crêpe until outer edge browns and loosens from the pan then flip and cook 1 additional minute. Using a thin spatula, remove crêpe from the pan and sprinkle with sugar. Continue cooking process, using both pans, until all batter is used. If you wish to store overnight or freeze, place plastic wrap between each crêpe to prevent sticking and place in a large plastic zipper bag.

Ingredients for Filling:
1 (11.5-ounce) package Bittersweet Plantation Dairy
Creole Cream Cheese, drained
16 ounces cream cheese
1 cup powdered sugar
2 tsp lemon juice
1 tsp vanilla
pinch of nutmeg
¾ cup diced Louisiana strawberries
2 tbsps sugar

In a mixer with a wire whisk attachment, whip cream cheese. Add powdered sugar, lemon juice, vanilla and nutmeg. Whip until fluffy. Blend in Creole cream cheese, a little at a time. Continue to beat 3 minutes or until light and fluffy. In a mixing bowl, combine strawberries and sugar. Mix well then fold strawberries into cream cheese mixture.

Top each crêpe with ¼ of the berry mixture. Fold into quarters and serve with syrup or puréed mixed berries and sugar.

>> print this page

Home | Staff | Products | Tour | RecipesReturn to Main Site>>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 647-0316
Return Home