Strawberry & Cream Cheese Crepes

They say breakfast is the most important meal of they day and at the B house we eat breakfast every day.  Songbird and Farmer Boy have let it be known that they are bored with the usual bacon, eggs, oatmeal, potatoes or pancakes.  In fact they are so bored with their usual selection, one of this year's Christmas gifts was a crepe pan.  For yesterday's breakfast, I blessed them with strawberry & cream cheese crepes.  My family enjoyed this recipe so much I've decided to share it with you.

 

 

Mrs.B's Strawberry & Cream Cheese Crepes

Mrs.B's Strawberry & Cream Cheese Crepes

Filling:
8 oz. cream cheese, softened
1/4 c. packed brown sugar
1/2 tsp. cinnamon

Using a hand mixer, mix all ingredients until smooth and creamy.

Strawberry Sauce:
8 oz. strawberries, fresh or frozen
3/4 c. sugar
1/2 tsp. lemon juice

Combine all ingredients over medium heat.  Bring to a boil, stirring frequently.  Continue to boil, stirring frequently to prevent sticking, until mixture begins to thicken and sheets off the back of a spoon.
Note:  Other berries or fruits may be substituted for the strawberries.  We especially enjoy blackberries or peaches.

Whipped Cream:
1 c. heavy whipping cream
2 Tbsp. powder sugar
1/2 tsp. vanilla

In a cold bowl (I place mine in the freezer for about 10 min. prior to use), beat all ingredients, using a hand mixer on high, until light and fluffy.

Crepes:
1 1/2 c. all purpose flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. butter, melted and cooled
1/2 tsp. vanilla
2 eggs

Sift dry ingredients into a mixing bowl.  Stir in remaining ingredients.  Beat with a whisk until smooth.  Allow batter to sit for 15 minutes.  Lightly butter a crepe pan; heat over medium heat until bubbly.  For each crepe pour a scant 1/4 c. batter onto heated pan.  Immediately rotate pan so batter spread across the bottom surface.  Cook over medium heat until underside is lightly browned.  Use a wide spatula to flip the crepe and cook the second side until lightly browned.  Stack crepes, placing waxed paper between each one, covered until ready to fill.
makes about 1 1/2 dozen
Note:  Crepes may be frozen.  Cool completely.  Place waxed paper between each crepe and place in a zip type freezer bag.

Assembly:
Smear approximately 1 Tbsp. of the filling mixture onto each crepe.  Gently roll the crepe into a cylinder.  Place each rolled crepe onto serving plate or platter.  Drizzle with fruit sauce and garnish with whipped cream.


On another note ...

Whilst Songbird and Farmer Boy were enjoying our local high school basketball game yesterday evening, I indulged in one of my most favorite Christmas gifts.  My dearest Mrs.A shipped a carton of Blue Bell's Rocky Road ice cream to me this year.  Yes!  I said Blue Bell - absolutely the best store bought ice cream money can buy ... it isn't sold anywhere on the Montana prairie and only in the past few years has it become available outside of Texas .  I have been rationing it because I want it to last as long as possible.  Blue Bell's moto is "We eat all we can and sell the rest."  I wish they'd quit eating so much so they could sell some up here.  Here's a photo of last evening's indulgence ... don't you wish you had some?

Blue Bell Rocky Road Ice Cream