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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my incredibly easy version of the fruit topped filled crepes served at Bob Evans. Splenda in place of sugar works just fine. Adjust sugar and cream in filling to taste. Ingredients:
1 quart berries, divided (your choice, straw, blue, black or my fav, razz) |
1/2 cup sugar |
1 (8 ounce) package cream cheese (softened) |
2 tablespoons heavy cream |
1 tablespoon sugar |
1 teaspoon vanilla |
Directions:
1. Topping:.
2. Mix 1/2 the berries and sweetener in a small sauce pan.
3. Mash berries with a wooden spoon and apply medium heat 20 min until the consistency of light syrup.
4. Strain through a sieve or cheesecloth to remove seeds and skin.
5. Serve warm with remaining berries over prepared crepes.
6. Filling:.
7. Mix ingredients with hand mixer or stick blender until smooth.
8. Spoon to taste into individual crepes.
9. Tri-fold crepes over filling and pour on topping and berries.
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