Best Czech Crepes Filled With Berries And Cream Recipes

BERRIES AND CREAM CREPES

Steps:

• Add all the ingredients for your crepes to a blender. Cover.
• Blend on low speed until everything is mixed together well, and smooth.
• Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. **
• In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
• Whip your heavy cream in a large bowl until stiff peaks have formed.
• Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
• Mix together the berries, sugar and cornstarch in a bowl of in a pot.
• Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
• Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
• Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
• Cook for 1 minute until the edges start to crisp.
• Flip the crepe over and cook for another 20-30 seconds.
• Stack the crepes and cover while you cook the remaining crepes.
• Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
• Roll up and serve.

CZECH CREPES

Steps:

• Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter.
• Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
• Lay crepes flat and coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.