"Home is the place where, when you have to go there, they have to let you in."

-- Robert Frost

Wednesday, October 17, 2012

saturday morning crepes

This I adapted from my key lime recipe here. It's a Saturday morning favorite with or without the creme filling. Just  fresh cut fruit or frozen fruit simmered in a pot with a little sugar, makes a fabulous filling or topping.

This particular day, I took the excess key lime pie filling from a pie I made and mixed it with cream cheese to cut the sweetness.

Yes, it sent us into a Saturday mid-morning coma, it was that good.





Saturday Morning Crepes

1 1/2 cups milk
1 cup flour
2 eggs
1 Tbls oil

Blend together with a hand mixer until well mixed.
(For a family of our size, I double the recipe)

Heat a non-stick pan, spray with cooking spray. Measure about 1/4 cup of batter and pour into the hot pan while making a rotating motion to coat the bottom. Cook over medium heat for 1 minute. Flip and cook on other side. 

(Tip: I lift the edges of the hot crepe with a butter knife to keep from tearing and then quickly use my finger tips to flip the hot crepe. A spatula always seems to tear.)

Sometimes we fill with fresh fruit and top with a sprinkle of powdered sugar. Sometimes I use a little canned pie filling and top with a dollup of whip cream.

For these cream cheese filled crepes:

Creme Cheese Filling

1/2 can sweetened condensed milk
1/4 cup light sour cream
enough lemon juice to make the filling taste lemon-ey (about 1 Tbls)

Mix to smooth

Cream in 1/2 to 3/4 of a package of cream cheese depending on your likable level of sweetness :)

Smear down the middle of the warm crepe with a spatula. Wrap. Top with fruit.

1 comment: