Sweet Crepes

I love breakfast for dinner, I'd have it every night if I could. The kids love it and it is so easy to make:) Bryan is not a huge fan, so luckily we have to have real meals too:)

I made our own IHOP (international Pancakes) for dinner last week. These crepes turned out great. I also made some German pancakes (per Bryan, I thought I could win him over to the breakfast side, if I made something German for him. He said that they were not traditionally ones, yet he enjoyed them.)



Okay on to the crepe recipe. I will also post the German one as well.

Sweet Crepes:
1 cup All-Purpose Flour
3 Large Eggs, beaten
1 1/2 cups whole milk
Pinch salt
1/2 tsp sugar
1/2 tsp vanilla extract
3 Tablespoons melted unsalted butter

whisk together all ingredients to form a smooth, thin batter. Prepare the sweet crepes mixture and refrigerate for 1 hour while you prepare the fruit sauce and cream cheese filling

Heat a heavy 6-inc skillet or crepe pan over med-high heat. When hot, spray with non stick spray. Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1-2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper or tin foil to keep warm. Repeat with remaining batter.
Makes about 12 6inch crepes.

Filling:
1 TBS Vanilla Extract
2 TBS cornstarch
1/2 cup water
2 TBS Butter
1/2 Cup sugar
1/2 tsp. Almond Extract
1 lb cream cheese
1/2 c powdered sugar & 2 TBS honey
6 cup assorted summer fruits (strawberries, blackberries, raspberries, blueberries, etc.) Frozen mixed berries work too!

In a bowl, combine cornstarch and water and stir until well blended. In a 4 quart saucepan, add the butter, sugar, and cornstarch mixture and heat over med-high until hot, about 1 minute. Add 4 cups of the summer fruits and bring mixture to a simmer. Cook for another 3-5 minutes, or until thickened. Remove from heat, and 1 tsp of vanilla extract and the almond extract. Stir to combine and set aside on low heat.

In a mixing bowl, combine the cream cheese, powdered sugar, honey and remaining TBS of vanilla extract and stir until smooth.

Meanwhile , begin making crepes as directed.

When ready to serve, spread the cream cheese mixture evenly among the crepes and roll the crepes into tight cylinders. Place 2 crepes in the center of a plate, spoon 2 to 3 TBS of the warm fruit sauce over crepes, and top with remaining fresh fruit. Serve immediately.



I had a lot of left over fruit and filling left over, I added the left overs to my German Pancakes!