Fruit Cream Cheese Crepes

I got a crepe pan for Christmas.  So much fun!!

I found a wonderful resource for crepe recipes called World of Crepes.  You can also sign up for their newsletter "The Crepe Vine" to get exclusive crepe recipes in your inbox.

The following recipe called for cherry pie filling, but I used fresh blueberries instead.  It seems like any fruit filling would be delicious!  The basic cream cheese filling would also be good by itself, and maybe topped with fruit or syrup.

Dessert Crepe Batter

1 1/2 cups flour
4 Tbsp melted butter
1 3/4 cups skim milk (I used 1%)
3 eggs

1 Tbsp sugar

3 Tbsp orange liquor (I used Triple Sec, you could probably skip this or use OJ instead)

pinch of salt

Combine all ingredients except melted butter in blender and mix until blended. OR mix by hand -- combine the milk and eggs and pour slowly into dry ingredients.  (I mixed it by hand -- I hate using a blender)  Add melted butter last.  Refrigerate batter for at least 30 minutes.

To make the crepes, visit How to Make Crepes in 6 Easy Steps.

This recipe says it makes 24 6-inch crepes, but I got a lot less than that!  If you're new at making crepes, the extra batter comes in handy because you WILL screw some up!!

Cherry Cream Cheese Filling

1 21oz can cherry pie filling (I used about 1 1/2 cups of fresh blueberries)
2 8oz blocks softened cream cheese
1/2 cup sugar
2 Tbsp sour cream
2 tsp vanilla

Mix all ingredients except fruit with mixer or by hand until combined.  Fill each crepe with cream cheese mixture and top with fruit.  Roll up and transfer to serving plate.  Garnish with whipped cream.  You can serve them immediately or chilled.