Wednesday, July 13, 2011

Cream Cheese Crepes with Blueberry Compote

♥♥♥ Advanced

I can remember being nine years old the first time I ever tried a crepe. It was a cream cheese crepe with a strawberry syrup on top, topped off with whipped cream.  I can remember thinking that I would never eat pancakes ever again as long as I lived. To my dismay, many breakfast restaurants don't offer cream cheese crepes for breakfast. I've spent many years searching for a breakfast place close to home that serve my favorite dish, and while I've found a few, they just aren't ever as good as I remember.

I hadn't really considered making them until the other night when I was watching some show on Food Network (one of the ten shows that Bobby Flay is in) and Bobby Flay suggested that very few people could make a "perfect crepe" because they are so temperamental.  Well Bobby Flay, I'm here to say you're wrong. A crepe doesn't have to be perfect!  It doesn't have to be perfectly browned, or even the same exact size as the others on the plate... it just has to taste good. So, I dedicate this post to Bobby Flay, someone I generally admire (even when he's wrong).

I'll be posting a fruit compote recipe here, because it's a good recipe to have all by itself.  You can use nearly any fruit, and can use them in so many ways. I prefer breakfasts, and over ice cream, but you can use them nearly everywhere.

What you'll need:

For the Crepes - 
1 Cup Flour
1 1/2 Cup Milk
2 Eggs
1/2 Cup Sugar
1 Teaspoon Salt
1 Tablespoon Oil (I used vegetable oil)

For the Filling-
8 oz. Cream Cheese (One bar)
2/3 Cups of Powdered Sugar
1/2 Teaspoons of Vanilla
1/2 Teaspoon Lemon Zest - or Lemon Juice

How it's done: 

1. Beat your eggs in a large bowl. Add in the flour, milk, sugar, salt, and oil. Blend until combined.  I just left the mixer (with whisk attachment) on while I went and mixed up my filling.

2. In medium size bowl, blend cream cheese, powdered sugar, vanilla, and lemon juice. Mix until combined and creamy. Set aside.

3. Begin making your blueberry compote (Or any fruit compote!).

4. Heat a 6-8 inch skillet with 1 teaspoon oil over medium-high heat. Once heated, remove the pan from the heat, drop in 2-3 Tablespoons of crepe batter.  Tilt the pan in circles to cover entire base of pan, and return to heat. Leave the crepe to cook for 45 seconds to 1 minute. Use a spatula to turn it over, and cook  for 30 more seconds.

5. Once removed from the pan, put your crepe on a plate covered with paper towel.  Your crepe will expire some so your paper towel might be wet when you're all done.  That's okay, the heat and expiration make your crepes really nice and soft, which makes them easy to roll!

6. After all of your crepes have been cooked, you can start to fill them and roll them up! (Roll the pretty side of the crepe outward of course!) I had 6 in. crepes, and i filled with three tablespoons of cream cheese mixture, but you can use as much or as little as you would like.

7. Top with your fruit compote and you're done! It's as simple as that, and they taste fantastic!