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Makes 4 servings
- 1/2 cup strawberries, tops cut off and sliced
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 egg yolk
- 1 tbsp +1 tsp vanilla
- 2 tbsp melted butter
- 1/2 cup milk
- 2 tbsp sugar
- 1/2 cup flour
- 1/8 tsp salt
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 cup raspberries
- 1/2 cup orange juice
- 1/4 cup Philadelphia Strawberry Cream Cheese
- In a large bowl mix together milk, melted butter, 1 tbsp vanilla and egg yolk.
- Next add dry ingredients to the bowl: flour, salt, and 1 tbsp sugar.
- Mix until smooth and then place in a fridge to chill while you prepare the sauce.
- Next, mix all the fruit: strawberries, blackberries, blueberries, and raspberries in a bowl.
- Add 1 tbsp sugar and toss the fruit with the sugar.
- Chill the fruit until crepes are cooked.
the raspberry sauce: mix 1 cup raspberries and 1/2 cup orange juice in a
small saucepan and heat on med-low and simmer for 3-4 minutes.
- Using a strainer, pour the raspberry sauce into a bowl and discard solids.
- Next mix in 1 tbsp Philadelphia strawberry cream cheese into warm sauce and stir to combine.
- If the sauce has some lumps that won’t melt you can strain the sauce in a bowl again and discard solids.
- Place the sauce in fridge to chill.
- For the vanilla whipped cream: use a chilled whisk and bowl.
- Pour heavy cream, powdered sugar, and 1 tsp vanilla into chilled bowl and whisk until fluffy and thick, about 2 minutes.
- Chill until ready to serve.
- Remove crepe mix from fridge and heat a greased small skillet or crepe pan over medium to med-low.
- Add approx 1/2 cup of mix to the hot pan and swirl or use a spoon to spread the mix thin and cover the bottom of the pan.
- When edges of the crepe raise and bubbles appear in the center gently flip using a spatula.
- Cook the other side for about 30 seconds so it is golden brown.
- Transfer to a plate and cook remaining 3 crepes.
- Spread strawberry cream cheese on the inside of the crepe.
- Next add a couple spoonfuls of fruit in the middle of the crepe.
- Roll the crepe and top with a drizzle of raspberry sauce and a dollop or two of whipped cream. Sprinkle with extra berries.
- Repeat with remaining crepes and serve right away!