|cream cheese and fruit filled crepes|
This is a bit filling and it really isn't the healthiest breakfast if you are watching your fat intake because of the cream cheese, but it is good for a treat! To make the crepes I use a recipe from Allrecipes.com with a little adjustments. This is how I make them and the recipe can be cut in half:
2 cups flour
1 cup milk
1 cup water
1 teaspoon vanilla extract
3 tablespoons butter or margarine melted
Whisk together flour, water and milk until you have most of the lumps out. There will be little lumps but that is ok. Add the eggs and vanilla, whisk together to blend and then stir in the melted margarine.
Make sure your frying pan is brought to temperature (medium heat) before adding the batter or your crepes will stick (trust me.) You will want the batter to be thin. I use about a third of a cup of batter spread across a 10 inch pan. Tilt the pan to spread the batter equally across the pan. Cook for about 2 minutes before flipping over and cooking on the other side for 1-2 minutes. I put them on foil in an oven that is heated to 200 degrees just to keep them warm until I am done cooking them all.
The Cream Cheese and Fruit Filling
8 ounces cream cheese softened
3 tablespoons sugar
1 tablespoon milk
cut fruit of your choice, we used strawberry and bananas
Combine the cream cheese, sugar and milk in a bowl. Mix well trying to get out most of the cream cheese lumps.
The fruit will go on top of the cheese mix, I didn't add it to the mix.
Assembling The Crepes
Take your crepe and lay down some of the cream cheese filling. A couple spoons full and spread it out. Add some of your fruit to the top of the cheese and roll up the crepe.