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Comment:
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)
Method: 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
Method: 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.
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