Lemony Cream Cheese Filled Crepes

Couldn't sleep last night, again, so got out of bed real early and felt compelled to whip up some good ole fashioned crepes rolled with some slightly updated cream cheese fillings.

Maybe the lack of sleep is messing with my mind, or my Energizer bunny metabolism is pumping up my courage, but either case, I made these probably more Paula Dean than she could've made them herself...so, too much butter, full fat everything, and heaps of sweetness, resulting in spasms of infectious glee, as opposed to nausea, since I still can be in control enough to eat in moderation. 

Crepes Recipe 1:

1 cup all-purpose flour3/4 cup half-and-half cream3/4 cup water3 tbs clarified butter (the liquid portion of melted butter)2 Eggs2 tsp vanilla extract1 tbs sugarpinch of sea salt

1. Sift the flour into a large bowl.

2. Blend everything together by hand or machine until no lumps are left. Set aside while you prepare the cream cheese filling. This rest time also allows whatever air bubbles that were whipped in to settle or pop.

Crepes Recipe 2:

1 cup all-purpose flour

1 cup skim milk

5 tbs clarified butter

1 egg

1 egg yolk

1 tbs sugar

1. Sift the flour into a large bowl.

2. Add the rest and blend everything together by hand or machine until no lumps are left. Set aside while you prepare the cream cheese filling. This rest time also allows whatever air bubbles that were whipped in to settle or pop.

Cream Cheese Filling:

4 oz. full fat cream cheese, room temperature

1.5-2 tbs liquid -- almond milk, soy milk, rice milk, regular milk,...your preference

~1 tsp freshly squeezed lemon juice

2 tbs sugar- preferably demerara or raw cane

Blend everything until smooth. 

* * * * * * * * *

1. Heat pan over medium-low heat. Grease with a little butter.

2. Ladle crepe batter to cover a thin layer, tilting and pivoting pan to evenly coat the pan.

3. Spoon in about a 1-1.5 tablespoon of the cream cheese filling on top of the crepe, then quickly and lightly smear it over the surface.

4. Cover pan to cook for about 1-2 minutes.

5. Remove lid and let the crepe cook a little longer, lifting it to check for a nice golden color.

6. Fold or roll the crepe and slide onto plate.

7. Eat immediately while hot as is or with fresh cut fruits, preserves, or anything you desire. Even steak, if you so choose!

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