Raspberries and strawberries were our assigned Dessert Challenge ingredients for June…and after my Strawberry Cream Cheese Dessert and Spinach, Berries and Almond Salad posts of late, I brainstormed to come up with the perfect berry recipe. I had an extra 4 ounces of cream cheese leftover from the luscious aforementioned strawberry pie, so I went with a childhood favorite with a couple twists….one being a cheesecake filling.
My mom taught us to make crêpes as teens, but our filling tended to be from an unglamorous can of cherry pie filling. In fact, I loaded up my youngest sister Maddy’s crêpe with SO much of that cherry concoction, that I think she’s sworn it off for life. Adding brown butter to the crêpe batter gave a wee bit of nuttiness to the pancakes. I used a mixture of cream cheese, lemon, vanilla and whipped cream along with a sprinkling of ripe berries and sliced strawberries to fill these…maybe a step up from the can. Mmmmm….divine. Either an exquisite, decadent breakfast or a just plain heavenly dessert…you decide!
Thanks to Sheryl, of Lady Behind the Curtain, for hosting the Dessert Challenge each month.
Don’t forget to enter for a chance to win a stylish Albion Fit work out jacket giveaway on my Monday post.
- 3 1/2 + tablespoons unsalted butter
- 1 /2 cup plus 2 tablespoons milk (use more to thin batter if needed)
- 2 eggs
- 1/4 teaspoon kosher salt
- 3/4 cups flour
- 4 ounces cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1/2 cup whipping cream
- Ripe berries of your choice
- In asaucepan, cook the butter over medium heat, swirling it every
- few seconds, until melted and golden brown, 2 to 4 minutes. Let cool to room temperature.
- Combine the milk, eggs, and salt in a blender. Blend till mixed, then add the flour and blend until very smooth. Add the brown butter and blend for a few more seconds.
- Allow the batter to rest at least 5 minutes and up to one day (refrigerate if not using immediately).
- Batter should thicken but not be as thick as regular pancake batter. Thin as needed after resting period.
- Heat a crêpe pan or nonstick skillet over medium high heat. Grease with a little butter on a paper towel.
- Pour about 1/4 cup of the batter into the center of the
- pan while tilting and turning it till a thin circle of batter covers most of the surface of the pan.
- Cook till the edges begin to dry and lift from the sides of the pan and the
- bottom browns, about 1 minute. Flip using a spatula or your fingers, and cook until the second side is browned, about 20 seconds more.Remove from pan and repeat with the
- remaining batter, adding more butter as needed.
- To make filling beat cream cheese, powdered sugar, lemon juice, zest and vanilla. In another bowl, whip cream. Carefully mix together.
- Place spoonfuls of filling along center of crepe and arrange berries over cream. Roll up and garnish with berries. Serve immediately.