Best Blackberry Cream Cheese Crepes Recipes

BERRY CHEESECAKE CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
• Cook for about 2 minutes, then remove from heat and cool completely.
• Mix the cream cheese with the powdered sugar until smooth.
• Spread half of the cream cheese mixture on one side of the crepe.
• Spread half of the berries on top of the cream cheese.
• Fold the crepe over the berries, then fold in half.
• Repeat with the other crepe.
• Serve with powdered sugar.
• Enjoy!

LEMON BLACKBERRY TORTILLA FRENCH TOAST

Steps:

• In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.

BLACKBERRY CREAM CHEESE CREPES

Steps:

• Prepare Crepes; set aside.
• Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.
• Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil.
• Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.
• Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries.
• Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

BLACKBERRY LEMON CREPES

Steps:

• Place 1 cup flour into the bowl of a blender.
• add 1/2 cup water, milk, granulated sugar, vanilla, and salt.
• Puree ingredients until smooth.
• Chill batter in refrigerator for at least 1 hour or up to 24 hours.
• Heat a 10 inch non stick skillet or crepe pan over medium high heat.
• Brush pan with melted butter and immediately pour in about 1/4 cup batter.
• Lift pan and rotate and tilt in all directions until batter covers bottom of pan.
• Set pan back onto stove top and allow crepe to cook for 1 minute or until edges begin to brown.
• Flip crepe and cook another 20 to 30 seconds.
• Repeat with remaining batter while stacking crepes on a serving plate.
• Filling:.
• Place mascarpone cheese into a medium bowl.
• Add zest and juice of a lemon, confectioners' sugar, and vanilla extract.
• Beat ingredients with an electric mixer until smooth.
• Pour a cup of heavy cream into bowl slowly while mixing on low.
• Turn mixer to medium high and mix until mascarpone filling reaches stiff peaks.
• Blackberry Sauce:.
• Place blackberries into a small saucepan.
• Add sugar and lemon juice.
• Cook over medium-high heat until boiling and stir occasionally.
• Place 1 teaspoon cornstarch into a small bowl.
• Add a.
• Add a teaspoon water and stir cornstarch mixture.
• Continue stirring cornstarch mixture while pouring into blackberry mixture.
• Cook sauce until slightly thickened.
• Remove sauce from heat and allow to cool to room temperature.
• Assembly:.
• Place one crepe onto a serving plate.
• Spread mascarpone filling over half of crepe.
• Spread over 2 teaspoons blackberry sauce over mascarpone filling.
• Fold crepe in half and fold in half again.
• Sprinkle with confectioners' sugar if desired.
• Pour 1 to 2 tablespoons blackberry sauce over crepe.
• Dollop with a teaspoon mascarpone filling.