whole and heavenly oven

Berry Cream Cheese Crepes

These crepes are...

- Perfectly lacy and stuffed with a lemon cream cheese filling - Topped with a luscious triple-berry sauce - Very simple to make at home and perfect for any brunch event


- Whole milk - Honey - Vanilla extract - Eggs - All-purpose flour - Butter - Powdered sugar

- Raspberries - Blueberries - Strawberries - Sugar -  Lemon juice - Cream cheese

Make the crepe batter


Place milk, honey, vanilla, eggs, salt, and flour in a blender or food processor. Blend on high speed until smooth. Chill batter in fridge 30 minutes or up to 1 day.

Cook the crepes


Melt butter in a small nonstick pan over medium heat. Pour 1/4 cup batter into pan and swirl pan to evenly coat. Cook crepe 2 min on first side, then flip and cook an additional 1-2 min. Repeat with remaining batter.

Make the berry sauce


Place berries, sugar, and lemon juice in a medium pan set over medium-high heat. Bring berries to a simmer, then reduce heat to medium-low and let cook 10-15 min until sauce is slightly reduced and thickened.

Make the filling


In a medium bowl, beat cream cheese, powdered sugar, and lemon juice until smooth and creamy.

Assemble the crepes


Evenly spread cream cheese filling over the warm crepes and fold into quarters.

Serve the crepes


Spoon berry sauce over crepes and dust powdered sugar over top. Serve crepes warm and enjoy!

Get the full recipe on wholeandheavenlyoven.com