Ingredients: 1 cup Fresh Blueberries,2 tablespoons butter, melted,4 oz. Fat-Free Cream Cheese- room temp,2 eggs,1 cup all-purpose flour,1/2 cup milk,½ Cup powdered sugar,1/4 teaspoon salt,½ tsp. Vanilla extract,1/2 cup water
Instructions:
- Cheesecake Filling:With an electric mixer mix cream cheese and butter on medium speed until smooth
- Using a rubber spatula scrape the sides of the bowl to ensure complete mixing
- Add vanilla
- Slowly add powdered sugar
- Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.
- Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.Crepes:In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.
- Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Lay crepe flat and put a small amount of Blueberry Cheesecake Filling in the center (This is rich so you don't want to over fill)
- Roll Crepe and put on plate.
- Serve hot.
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