So, this morning I had the urge to fix breakfast…sort of.  O.k…so it wasn’t an urge exactly it was more like the sound of my children in the last, painful moments of starvation because it had been a few hours since they had eaten.

What is it with families and their need to eat on a regular basis?  My family, with the exception of me, has the metabolisms of hummingbirds on amphetamines.  Seriously.

Anyway, I thought that cream cheese crepes sounded like something everyone would eat.

Wrong-o.

Kyrie just wanted the *real kind* of pancakes.  With syrup.  However after a tentative bite of the crepe she decided she could live with it, just this once.

Whew…First bullet of the day dodged, only five hundred more to go.

Crepes are fantastic because they are quick, easy, and cheap….and you can make them ahead and keep them in your freezer.  Just keep a piece of waxed paper in between each crepe, then freeze them flat in an airtight freezer bag.  They only take a few minutes to thaw and they are ready to use.

Don’t ya love easy things that make you look good? Yeah, me too.

I used turbinado sugar to sprinkle on the crepes when they were done, mostly because it gives them a nice sweet crunch and looks really good.  Powdered sugar will work too. You will notice in the recipe below I use water, where most crepe recipes call for milk.  There is a reason for this.  Once when I was out of milk I just used water and noticed that the crepes were much more tender.  You can use milk rather than water if you like.

Crepes are great for almost any meal.  You can put almost anything in them.  They are a brilliant way to get rid of leftovers…and when you have a batch in the freezer, c’mon! You can have crepes anytime.

Crepes

• 2 eggs
• 1 water
• 2/3 cup all-purpose flour
• 1 pinch salt

1. In a blender combine eggs,water, flour, and salt. Process until smooth.Set aside for one hour if possible to give the gluten time to relax.
   
2. Heat a skillet over medium-high heat and brush with butter. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes until golden and set, no need to flip. Repeat with remaining batter.

Cream Cheese Filling

• 16 oz cream cheese
• 1/4 cup agave
• 1 tsp vanilla
• A little cream if needed to make a soft consistency

Warm the cream cheese until it is easy to stir.  Add the rest of the ingredients.

Peach Compote

4 cups frozen peaches, thawed and chopped (or fresh)

Agave or sugar to taste

1 tbs GMO-free, organic cornstarch, (unless the peaches are not juicy, you will need this for thickening)

1/2 tsp grated ginger if desired

Mix ingredients and microwave until thickened.

Assembly

Lay the crepe on a flat surface.  Add a spoonful of the cream cheese and roll up.  Place on a plate and sprinkle with turbinado. Add compote.  Sprinkle with turbinado.  Repeat with all of the crepes.

Serves 8

images:maryeaudet (c)2009

Post from: Baking Delights