Daytime Kitchen: Cream Cheese Crepe
Kaitlin Classey from Fincastle Winery joins us to share this delicious recipe
Roanoke, VA – Kaitlin Classey from Fincastle Winery shows us how easy it can be to make these delicious crepes.
Cream Cheese Crepe
1 cup milk
4 large eggs
½ cup lukewarm water
¼ (1/2 stick) butter melted
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon salt
½ cup of confection sugar
1 8oz cream cheese
1 cup of plain yogurt
3 tablespoons of honey
Cinnamon for garnishment
Fruit of your choice
In a blender add ,milk, eggs, water, melted butter, vanilla, flour, and salt and mix until smooth and let set for 30 minutes.
In the meantime. In a bowl or mixer, mix the cream cheese with 1/2 cup confectioners' sugar to make a creamy spread.
Spray oil into a small skillet and pour a thin layer of batter in the bottom. Cook until the batter is no longer runny, about a minute; flip and cook the other side for about a minute. Repeat with the additional batter. Set the crepes aside.
Spread the cream cheese filling evenly over the crepes, add fruit of your choice and roll up.
In a bowl take a cup of plain yogurt and 3 tablespoons of honey and mix together. Spread on top of the crepe and garnish with cinnamon.
Serve immediately, or refrigerate until chilled,
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