Black berry Crepes


Black berry Crepes

This recipe came out really well. Some of the black berries were too seedy but the combination of cream cheese, and black berries were perfect.

The following recipe is for Raspberry filled crepes which I followed for the crepes… by Gadia De Laurentiis. Instead of using raspberry filling. I made a Black berry filling. I used cream cheese (8 ounce package) instead of whipped creme.

Black berry filling

4 cups of black berries

1/3 cup sugar

Cook until it starts to thicken and it comes to a boil. While it is cooking I mixed the cream cheese till it was light and fluffy with a hand mixer.  Stir the black berry filling occasionally and once it comes to a boil take it of the heat and continue to stir.

I made each crepe and spread a tablespoon of cream cheese on to the crepe and then a table spoon of black berry filling before folding them up.  I placed them in to the oven for 5 min. at 350 degrees.

Raspberry Crepes

Ingredients

Crepes:

  • 4 eggs
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into 12 cubes
  • 1 cup raspberry jam
  • 1/2 teaspoon pure vanilla extract

Whipped cream:

  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons powdered sugar
  • 1 teaspoon vanilla extract

Directions

Fresh raspberries and vanilla sugar, recipe follows

For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.

In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.

For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.

Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.

Vanilla Sugar:

  • 2 cups sugar
  • 1 vanilla bean

Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.

Yield: 2 cups

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