• Sandy

Sweet Cream Crepes with Berries & Brandy Sauce

Updated: Feb 10, 2018

Topping

6 cups fresh berries, cleaned and prepared

1 cup sugar

½ cup water

Juice from 1 lemon


Filling

16 oz cream cheese, room temperature

2/3 cup powdered sugar

1 Tbs vanilla


Sauce (optional)

1 ½ cups brandy

½ cup sugar


Batter

2 eggs

2 Tbs sugar

¼ tsp salt

1 tsp vanilla

1 cup whole milk

3 Tbs oil

1 cup sparkling water

1 ¾ cups all purpose flour

Corn or vegetable oil for pan

Powdered sugar for garnish


Topping

In a large saucepan over medium heat combine all ingredients. Bring to a simmer and cook 35-45 minutes until sauce thickens.


Filling

In a medium bowl mix all ingredients together until smooth using either a hand mixer or the paddle in a stand mixer.


Sauce

In a small saucepan over medium heat simmer the liquor and sugar 5 minutes to form a thin syrup.


Batter

In a large mixing bowl whisk together wet ingredients. Whisk in the flour until very smooth.


Brush a small amount of oil onto the bottom of a 6-8 inch nonstick sauté pan. Heat over medium.


Using a small ladle or ¼ cup measuring cup, spoon crepe batter into the center of the sauté pan. Spread the batter out in a circular motion. Cook on each side until a very light golden brown, approximately 1 minute each side using a rubber spatula to flip over.


Lay each finished crepe in a plate separated by wax or parchment paper.


Assembly

Spoon a couple of tablespoons of the filling into one side of the crepe. Fold in half, then in half again to form a triangle. Top with berries. Drizzle the sauce around the edges. Garnish with powdered sugar.


Makes about 16 crepes


Recipe Tips


Other liquors work great in the sauce. Make it your own by using amaretto or hazelnut liquor. If the liquor is sweet reduce or eliminate the added sugar. Just heat, simmer to reduce a bit, and spoon over the crepes.


It’s not unusual for the first couple of crepes to be a little messed up. Adjust your heat, the amount of oil, and how much batter you’re using until you get it right. Remember that crepes should be very thin. If you think the batter is too thick just add small amounts of milk until it feels right.


Crepes freeze beautifully. Keep wax or parchment paper between them so they don't stick together, slide a few into a large zip top bag, and lay flat in the freezer. You can pull out what you need and they thaw in just a few minutes on the counter. I like to make a big batch so that I can have a stack in my freezer all the time.