ingredients
for the syrup2 cups strawberries
2 cups marionberrys (we used frozen)
1 cup brown sugar
1/2 teaspoon vanilla
for the cream filling1 package (8oz) light cream cheese, softened
1/2 cup powdered sugar
pinch of salt
1 teaspoon lemon juice
for the crepes2 tablespoons of butter, melted
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup milk, (not skim)
3 large eggs
instructions
for the syrupcombine the berries in a food processor or blender and blend until smooth. pour into a medium saucepan and heat to low heat. add the brown sugar and vanilla and bring to a simmer. remove from heat and serve with crepes.
for the cream filling
using a bowl and hand mixer, beat together the cream cheese, powdered sugar, salt and lemon. set aside.
for the crepesin a bowl, combine flour, sugar and salt. whisk to combine and set aside.
in another bowl, combine eggs and milk. whisk to combine. add the flour mixture into the egg mixture, add the butter and whisk until just smooth.
heat a skillet over medium heat. spray with non stick spray or melt a little butter. add a scant 1/3 cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom. let cook until just starting to brown and then using a rubber spatula carefully flip the crepe. cook on the other side until just starting to turn golden.
serve with a thin layer of cream, roll to close and pour warm syrup over the top.
Note
Source recipes -Here-
