These are a great weekend brunch! I went away for a girls weekend for Valentine's Day, and we made these for Valentine's Day brunch. The nutella swirled into the filling is really tasty. The batter does need to be refrigerated for a bit before using, so plan ahead for that. I usually make it the night before I plan on making these. This is adapted from a Taste of Home recipe.
Ingredients:
Crepes:
4 eggs
1 cup milk
1 cup water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
Filling:
1 package (8 ounces) cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla
4 cups fresh fruit, divided
1 cup heavy whipping cream, whipped
1/4 cup nutella
Preparation:
1. In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.
2. While the crepe batter is chilling, make the filling. In a small bowl, beat the cream cheese, powdered sugar, lemon juice, lemon peel, and vanilla until smooth. Fold in whipped cream. Swirl in nutella and fruit.
3. In an 8 inch non-stick skillet, pour 2 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
4. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack or plate. When cool, stack crepes with waxed paper or paper towels in between.
5. Spoon about 1/3 cup filling into each crepe and roll up.
Ingredients:
Crepes:
4 eggs
1 cup milk
1 cup water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
Filling:
1 package (8 ounces) cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla
4 cups fresh fruit, divided
1 cup heavy whipping cream, whipped
1/4 cup nutella
Preparation:
1. In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.
2. While the crepe batter is chilling, make the filling. In a small bowl, beat the cream cheese, powdered sugar, lemon juice, lemon peel, and vanilla until smooth. Fold in whipped cream. Swirl in nutella and fruit.
3. In an 8 inch non-stick skillet, pour 2 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
4. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack or plate. When cool, stack crepes with waxed paper or paper towels in between.
5. Spoon about 1/3 cup filling into each crepe and roll up.