Thursday, February 11, 2010

Strawberry Chocolate Cheesecake Crepes

Valentine's Day. To be honest it meant more to me as a child than it ever has as an adult. I've grown sort of indifferent to it. Even when I was single it slowly just became another day that I ultimately just didn't pay much attention to.

Now I know not everyone thinks like me. But I think anyone who is a great desert lover will appreciate what the day has become to me, a great excuse to make awesome desserts you don't make every day!

Crepes is one of those desserts that I learned to make in French class when I was a senior in high school and always just kind of put on the back burner. This year I decided to pull that knowledge back out and make it my own.

Let's get started shall we?

First go ahead and get out the stuff for your crepe batter, since it needs to sit and rest.

Crepes are relatively simple to put together, not many ingredients there!

Just 1 cup of milk...

And 3 eggs...

And beat them to a pulp, or at least until they are well combined. If you absolutely hate Valentine's day, now's a good time to get out your frustrations.

Then add 1/2 teaspoon of salt...

And 2/3 a cup of all purpose flour.

And mix until well combined.

You want to be sure to mix all the lumps out of this batter as well. A lumpy crepe batter is going to make well... lumpy crepes and that can taste kind of gross.

Now set aside for at least 30 minutes. I like to actually make this in the morning and not make my crepes until the afternoon. I just cover in foil and put in the fridge until I need it later in the day.

Now let's go ahead and make our filling and our topping!

Lots of good stuff going on there for sure!

Now take your cream cheese... and we're not going to quite do a whole package. Cut about an inch to half and inch off the end. Then soften the big portion. You can do this by sticking it in the microwave for no longer than 10 seconds.

Add about a half cup or with last week's lesson, 3 good plops of Nutella. This is really just to taste, so if you want to add more in feel free!

And about 3 Tablespoons of sugar.

Now mix that bad boy up until it's all combined and smooth!

Go ahead and taste it, if it needs more of anything, you can add it here. Then set this mixture aside, this is our crepe filling.

Now dump 1 cup of Strawberry Preserves (or 10 oz container) into a small sauce pan.

Open up a bottle of dry white wine. I used a Sauvignon Blanc for this, but if you have a favorite kind of white wine please feel free to use it!

Dump 2 Tablespoons of the wine into the sauce pan with the preserves.

Heat over a low heat until well combined. Then go ahead and set aside.

Now go ahead and pull your crepe batter out of the fridge, or uncover it or just get it.

Up next comes the part that everyone seems to be nervous about when it comes to crepes. But I'm here to tell you not to be nervous, it just makes it worse!

Just keep repeating to yourself... crepes are easy.

Spray a small fry pan.

Heat to medium low heat. You don't want this pan to be seriously hot, or the crepes are going to burn really bad.

Slowly pour in 1/4 cup of the batter.

If it doesn't fill out all the bottom, go ahead and slightly move the pan so that it does.

Let the crepe sit in the pan for about a minute. It will start to look like this...

Get a heat resistant spatula... and kind of get it under the crepe...

And flip it!

Don't worry if your first few break, it has happened to the best of us.

Now let this side cook a bit and slide your crepe out onto your plate.

Spread about 2 Tablespoons of the filling in the middle...

And fold your crepe into thirds.

Now spread some of the Strawberry goodness on top!

Now that's a beautiful crepe!

If you will excuse me... I need to be alone.

Who said Valentine's Day isn't fun? I think it's delicious!

Strawberry Chocolate Cheesecake Crepes

3 eggs
1 cup milk
2/3 cup flour
1/2 tsp. salt
7 oz Cream Cheese, softened
3 Tbsp. sugar
1/2 cup Nutella Spread
1 cup Strawberry Preserves
2 Tbsp. dry white wine

Beat eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat lightly greased skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly browned on both sides.

Beat creme cheese, sugar and Nutella until well blended. Spread 2 rounded tablespoonfuls of the creme cheese mixture onto each crepe; fold into quarters.

Mix preserves and wine in a small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.

Makes 8.

1 comment:

  1. Your crepes turned out so much better than when I made them when I was in high school... :sigh:


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