Tangata's Cream Cheese Filled Crepes With Strawberry Sauce

Recipe Ingredients

		Crepes
1/2 cup	31g / 1.1oz	Flour
1		Salt
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Butter
1		Egg
1 1/4 cups	296ml	Whole milk
		Cheese Filling
1/4 cup	59ml	Whipping cream
1 cup	160g / 5.6oz	Vanilla bean (large)
10 oz	284g	Cream cheese - room temperature
8 oz	227g	Mascarpone - (1 cup)
1 tablespoon	15ml	Sugar - or to taste
1		Egg
		Strawberry Sauce
2 cups	292g / 10oz	Chopped strawberries
1 tablespoon	15ml	Sugar - or to taste
4 tablespoons	60ml	Water
		Assembly
12		Crepes - (listed above)
		Cheese Filling - (listed above)
		Strawberry Sauce - (listed above)
		Whipped cream - as needed
		Garnish
1/2 cup	73g / 2.6oz	Diced strawberries
		Fresh mint

Recipe Instructions

For the Crepes: In a medium bowl, mix the flour, salt and sugar together. Melt the butter in a small saucepan and cook over low heat until it just begins to brown. Remove from the heat and allow to cool.

In a small bowl, whisk the egg into the milk and add to the dry ingredients. Quickly fold in the cooled butter.

Heat an 8-inch nonstick pan over medium-high heat. Drop a spoonful of the crepe batter in to test the temperature. It should cook quickly all the way through with the crepe golden brown on the pan-side only. Using a 2-ounce ladle or one-eighth-cup measure, make the crepes by pouring the batter into the pan and allowing it to cook until golden brown underneath. Do not flip. Remove them from the pan and stack on a plate as you go, separating each with a piece of waxed or parchment paper.

For the Cheese Filling: In a small, chilled bowl, using a small hand mixer or wire whisk, whip the cream until stiff. Scrape the seeds from the vanilla bean into a medium bowl. Add the cream cheese, mascarpone, sugar and egg and beat together until smooth. Fold in the whipped cream.

For the Strawberry Sauce: Place the strawberries, sugar and water in a saucepan and cook on medium heat until the berries have broken down and the sauce has thickened slightly, about 8 minutes. Remove from the heat and blend with a hand blender until smooth, about 2 minutes, or process in a food processor.

For Assembly: Heat the oven to 300 degrees. Lay each crepe flat with the browned side down. Spoon an equal amount of cheese filling down the center of each. Roll up the crepes and place seam-side down in a nonstick baking pan. Bake the crepes until heated through, about 4 to 5 minutes.

To serve, place 3 crepes on each plate. Surround with strawberry sauce and top with whipped cream. Garnish with diced strawberries and mint sprigs.

This recipe yields 12 crepes; 4 servings.

Each serving: 951 calories; 20 grams protein; 34 grams carbohydrates; 3 grams fiber; 84 grams fat; 48 grams saturated fat; 347 mg. cholesterol; 370 mg. sodium.

Source:
The Los Angeles Times, 08-13-2003

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