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COMMENT: Start your day off with
a great mix of berries and Bittersweet Plantation Dairy Creole cream
cheese. We have wrapped fresh mixed berries and cool Creole cream
cheese in warm, delicate crêpes for a breakfast beyond comparison.
INGREDIENTS FOR CRÊPES:
- 2 eggs
- ½ cup flour
- 1½ tsp sugar
- ½ tsps vanilla
- 1 tbsp triple sec
- 1 tbsp melted butter
- ¾ cup milk
- salt to taste
- ¼ cup vegetable oil
METHOD:
In a large mixing bowl, place eggs, flour, sugar, vanilla and triple
sec. Using a wire whisk, whip until ingredients are silky smooth.
Add butter and milk and continue to blend until batter reaches the
consistency of heavy whipping cream. Make sure that all lumps are
removed. Season to taste using salt. It is best to make crêpe
batter a minimum of 6 hours prior to use and refrigerate. I recommend
refrigerating the batter overnight. Place two 6-inch crêpe
pans over medium-high heat. Add 2 tablespoons of vegetable oil into
one pan and swirl to coat the bottom of the pan. Once hot, pour
excess oil into the second crêpe pan. Place approximately
2 ounces of the crêpe batter into the first pan, tilting in
a circular motion, until the batter spreads evenly. Cook crêpe
until outer edge browns and loosens from the pan. Flip crêpe
and cook 1 additional minute. Using a thin spatula, remove crêpe
from the pan and sprinkle with sugar. Continue process until all
crêpes are done. If you wish to store crêpes overnight
or freeze, place plastic wrap between each crêpe to prevent
sticking and place in a large Ziploc bag prior to refrigerating
or freezing.
INGREDIENTS FOR FILLING:
- 2 cups fresh mixed berries such as strawberries, blackberries,
blueberries and raspberries
- 2 tbsps sugar
- ½ lemon
- ½ cup Bittersweet Plantation Dairy Creole cream cheese
METHOD:
In a bowl, combine berries, sugar and a squirt of lemon. Toss to
combine. Spread 2 tbsps of Creole cream cheese over crêpe.
Top with ¼ of the berry mixture. Fold into quarters and serve
with syrup or puréed mixed berries and sugar.
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