Berry Cherry Cream Crepes with Pecans

My daughter was hungry for crepes the other day, but it was in the middle of my work day, so she decided to make them herself. I thought I would have to help her because she usually gets frustrated with the cooking of the crepes, but she cooked them all herself, with no help from me (except for a little whisking of the batter)! I was so totally proud of her.

There were several left after she had her own personal crepe fest which she stuffed with caramel apples (just chunks of apples that she stirred into in a caramel sauce), so I put the remaining crepes in a tortilla bag in the fridge for another day. And then yesterday I thought I might have one of her crepes. I offered to make my girl one, but she wasn’t in the mood for a crepe. I guess her crepe craving was done. Good thing, because mine has just begun.

Berry Cherry Cream Crepes with Toasted Pecans

• Crepes (recipe below)
• 1/4 cup berry basil sauce (the sauce left from making Italian Cream Sodas … or cook up some fresh berries with a bit of sugar and fresh basil, then blend to make a sauce)
• 3 oz. light cream cheese
• 1 – 2 tablespoons nonfat plain greek yogurt
• Sweet cherries, pitted and chopped
• Toasted pecans
• Whipped cream or sweetened yogurt (either fruity or vanilla), for the top

Mix the berry basil sauce with the light cream cheese and greek yogurt till it’s pretty well combined. I couldn’t get the cream cheese to completely blend with the fruity sauce, but I got it pretty well mixed. Heat the crepe a bit in the microwave if it’s been chilled (like mine was) … 15 – 30 seconds should do it, then spread a good thick layer of the creamy berry sauce down the middle, leaving a little space on the ends. Sprinkle with cherries and toasted pecans, then fold over the ends and roll up the crepe.

Add a dollop of whipped cream or yogurt on top and sprinkle with berries and cherries and a few nuts.

Enjoy!

Crepes

from the Betty Crocker Cookbook

• 1 1/2 cups flour
• 1 Tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 Tablespoons butter, melted
• 1 teaspoon vanilla
• 2 eggs

Mix all the ingredients together to form a thin batter. You may need to whisk it a bit to get the batter smooth.

Spray a 6 to 8 inch frying pan with cooking spray and pour in 1/4 cup of the batter. Roll the pan around to coat the bottom of the pan with a very thin layer of the crepe batter. Cook until the bottom side is light brown, carefully lifting the edge of the crepe to check for brown-ness. When it’s ready, gently lift the edge of the crepe and slide a spatula under it, then flip it over to brown the other side. Stack the completed crepes on a plate. Betty says to put waxed paper between them to keep them from sticking, but I’ve never had a problem with my crepes sticking together.

Don’t get discouraged if you break a few crepes in the process … they are delicate pancakes and they can be a little tricky to flip. Just munch on your ‘mistakes’ with a bit of powdered sugar (or just eat them plain, like my daughter did) … and try again.

This recipe was shared at Everyday Mom’s Meals, Manic Mondays, Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tastetastic Thursday, Thursday’s Treasures, Foodie Friends Friday, French Cuisine Friday and Fit & Fabulous Fridays.