Crepes with Cream Cheese and Berry Sauce

Name: Crepes with Cream Cheese and Berry Sauce
Ingredients: 250 ml milk; 200 ml water; 130-150 g flour; 2 eggs; 30 g butter; 2 tsp vanilla sugar; 1-2 tsp sugar; zest of 1 lemon; 1 tbsp lemon juice; pinch of salt; 250 g cream cheese; 200 g heavy cream 33%; 1-2 tbsp powdered sugar; 1 tsp vanilla sugar; 200 g berries (I used frozen strawberries and black currants); 1-2 tsp sugar; 1 tbsp lemon juice; 1 tsp starch; pinch of cinnamon

Maslenitsa week is just around the corner, so today I'm sharing a crepe recipe. This is a sweet, dessert-style version — though as always with recipes like this, you can adjust the sugar to taste, since it won't affect the structure the way it would in something like a meringue. I personally love crepes made with a mix of milk and water — they come out more delicate and tender with a beautiful lacy texture, but feel free to use your favorite crepe recipe. To make the dish really pop with flavor, I used vanilla sugar, lemon zest, lemon juice, and even a touch of cinnamon)) The result was absolutely stunning — my daughter said it tasted and looked just like something from a restaurant)) The cream cheese filling pairs incredibly well with the delicate vanilla crepes and the bright berry sauce. Everyone kept asking for seconds — they turned out so delicious!

Ingredients:

Crepes:
250 ml milk
200 ml water
130-150 g flour
2 eggs
30 g butter
2 tsp vanilla sugar
1-2 tsp sugar
zest of 1 lemon
1 tbsp lemon juice
pinch of salt
Filling:
250 g cream cheese
200 g heavy cream 33%
1-2 tbsp powdered sugar
1 tsp vanilla sugar
Berry Sauce:
200 g berries (I used frozen strawberries and black currants)
1-2 tsp sugar
1 tbsp lemon juice
1 tsp starch
pinch of cinnamon

How to cook crepes with cream cheese and berry sauce

Make the berry sauce. Place the berries in a small saucepan (no need to thaw them first) and add a couple tablespoons of water. Cut the berries if needed — I sliced the strawberries into pieces. Bring to a boil. Add the sugar, lemon juice, and cinnamon.

Mix the starch with a spoonful of water, then pour it in while stirring and cook until thickened. Let the finished sauce cool completely.

Make the cream cheese filling. Place room-temperature cream cheese in a bowl, pour in the heavy cream, and add the powdered sugar and vanilla sugar. Beat until smooth. By the way, if you can't find high-fat heavy cream, you can use a lower-fat variety — just use less of it, adding it gradually and checking the consistency as you go.

Make the crepes. In a bowl, combine the eggs, milk, sugar, vanilla sugar, lemon zest, lemon juice, and salt. Add the flour and mix well. Stir in the melted butter and water.

Heat a skillet, grease it with butter, and pour in the batter.

Cook the crepes in a buttered skillet over medium heat.

Spread a generous amount of cream cheese filling onto each crepe.

Spoon the berry sauce onto one half of the crepe.

Fold into a triangle.

You can dust with powdered sugar and drizzle additional berry sauce on top. These crepes with cream cheese and berry sauce turn out soft and tender. So delicious!