So, after the amazing Daring Bakers Cheeecake Pops I admit to haveing half a pan of cheesecake stuff left over. What to do?
And then we got home from church late last night and everyone was hungry.Hmmmmm…
They are so fast. And they are a great way to use up leftovers…of anything! I opened a jar of homemade strawberry jam, and with the cheesecake filling and a dollop of cream it was the perfect ending to the day.
Strawberry Cheesecake Crepes
- 4 cups all-purpose flour
- 8 eggs
- 2 cups milk
- 2 cups water
- 1 teaspoon salt
Mix all together and allow to sit for 30 minutes if possible to relax the gluten. Heat a crepe or omelet pan and then rub lightly with butter. Pour the crepe mixture in to the pan, tilting to allow it to cover pan bottom, and then pour excess back into bowl. As soon as top is shiny and set, remove crepe and set aside. Repeat.
You can separate the crepes with wax paper or fill as you go.
spoon some strawberry jam down center of crepe. Spoon cheesecake filling over top. Roll up. Plate. Drizzle some of the melted jam over the top and add a dollop of cream
Whip 1/2 c of heavy cream until thick. Add 1/4 c sugar, and 1/2 c sour cream. Whip until mixed well.
You might also like to try Lemon Curd Breakfast Crepes, which use a slightly different crepe recipe.
Images (c) Marye Audet
Content (c) Marye Audet , Baking Delights