Ingredients
FOR THE CREPES:
4 Eggs
1 cup Water
1 cup Milk
2 Tablespoons Butter
1 pinch Salt
2 cups Flour
Butter Or Cooking Spray For Oiling The Pan
FOR THE FILLING:
6 ounces, weight Low Fat Cream Cheese, Softened
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For the crepes: I recommend putting all ingredients for the crepes in a blender and blending until well combined. If you prefer not to use a blender, you can beat the eggs in a large bowl, then add water, milk, butter and salt. Add flour and keep beating until smooth. In a non-stick skillet (I use an 8-inch, 20cm skillet), melt a small piece of butter over medium heat. Pour 3 tablespoons of batter into the center of the skillet. (The amount of batter to make a thin crepe in an 8-inch skillet is around 3 tablespoons and I just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20-30 seconds more. Remove the cooked crepe to a plate. Repeat the same process with all the remaining batter. Use some butter to coat the skillet each time. Make sure you don't stack hot crepes on top of each other. For the berry cheesecake filling: Combine cream cheese, yogurt, lemon juice and maple syrup in a blender and blend until smooth. Add berries and pulse 2-3 more times. To assemble: Spread 1-2 tablespoons (or more) of filling over each crepe, add 2-3 blackberries, 1 sliced strawberry and 5-6 blueberries per crepe and roll. Top with more filling and fresh berries. Serve with maple syrup. Makes 10-12 crepes.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Electric flat crepe maker — even heat, T-spreader included
Four cheese knives — soft, hard, crumbly, spreading for cheese boards