Crepes with Cream Cheese Filling

This recipe I absolutely LOVE, and so does Casey. And it's surprisingly simple to make! I was able to make it perfectly the first time, without any crepe-making experience...and for those who know me well, that's really saying something!! Here we go.


Crepes (serves 4)
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. As you pour the batter, tilt the pan in a slight circular motion so that the batter evenly coats the pan's surface.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side for about 45 seconds to 1 minute. Set flat onto a plate.

Cream Cheese Filling
One 8 oz. package of cream cheese (softened in microwave for 20 seconds)
1/4 cup sugar
1 egg yolk (I love the extra large brown eggs)
1 tsp. almond or vanilla extract

1. Mix all ingredients in a bowl with either a whisk or a beater on low speed, until smooth.
2. Scoop about a spoonful or so of filling onto each crepe as they come off the stove. Spread evenly and roll up the crepe. 
3. As a lovely finish, I usually sprinkle each finished crepe with a little lemon juice, a drizzle of melted chocolate and some powdered sugar. Voilà!!

Carmie Creech