4 crepes (see recipe – link below) leftovers work great

STRAWBERRY FILLING

• 1/2 C plus 1/2 C fresh strawberries or other fruit
• 1 TBL sour cream
• 2 TBL powdered sugar

1. Coarsely mix and mash above
2. Add in other 1/2 C strawberries
3. Let rest 30 minutes

BLUEBERRY FILLING

• 1/2 C blueberries, plus 1/2 C blueberries
• Zest and juice from one lemon
• 2 TBL honey
• 1/4 C sugar
• pinch of cardamom

1. Coarsely mix and mash above
2. Add in other 1/2 C blueberries
3. Let rest 30 minutes

CHEESE FILLING

• 1/2 CU cottage cheese
• 1/2 CU softened cream cheese (softened)
• 1/4 tsp vanilla
• 1 TBL sugar
• 1 TBL butter (softened)
• 1 tsp cinnamon

RICOTTA FILLING

• 1 egg
• 3 TBL honey
• Lemon and zest from one lemon
• 1 block softened cream cheese
• Salt, cardamom, cinnamon, nutmeg, almond extract
  (mix above)
• Fold in 1 C ricotta and cool at least 30 minutes

STEP BY STEP

1. Prepare FILLING
2. Lay CREPE flat (slightly warm)
3. Put 1/3 C filling a little off-center and fold over one third, then fold the ends in, then fold over the other third placing the folded end on the bottom
4. Put into the fridge for about 60 minutes to cool internally, then move to the cooking phase.
   • OVEN:  Bake on lightly greased parchment paper on high (450 F) until well-browned or for up to 10-12 minutes
   • MICROWAVE:  Heat in microwave 2 minutes during cook-time
   • SKILLET:  Brown in 1 TBL butter and 1 TBL canola oil 2 minutes per side
5. Top with fresh hot fruit and sour cream (or below topping)
6. Sprinkle with powdered sugar or Turbinado sugar

Crepes

Simple Crepe Batter Recipe

• 1 C milk
• 2 eggs
• 1/2 tsp salt
• 1 1/4 C AP sifted cake flour or other fine flour
• 2 TBL powdered sugar
• 1/2 tsp vanilla
• zest and juice from one lemon

1. Mix ingredients above and let rest in refrigerator for 60 minutes (or overnight)
2. Put 1/4 C of batter into hot non-stick skillet for 2 minutes
3. If you make them REALLY thin, you don’t even have to cook the other side.
   It will fully cook when they are finished in the oven.
   • (when filling, fill with the uncooked side up)
4. Stack them between sheets of parchment or waxed paper

Professional Crepe Recipes

Wholly Crepes