Red, Red Crepes with creamy raspberry cream cheese
If you want to make a gorgeous-looking breakfast for someone important for you, you can easily do it with some lovely easy-to-make crepes and some frozen raspberries. Such a great breakfast will surely become a tradition for your whole family. Although really it isn’t intended for families but is intended more for the amorous and vigorous on a Sunday when you can eat in bed without worrying about adding any creamy stains to the sheets because they are already there. The real issue will be who has to get up, go downstairs and make the feast for the lucky one that gets to stay cozy!
– ¼ kilogram of soft cream cheese (it must be full fat)
– about 2 ml of top quality, expensive vanilla extract;
– ½ kilogram frozen raspberries (or fresh if you’re really lucky)
– 3 tablespoons of sugar (or maybe a touch more)
You can also add some fresh raspberries or some vanilla ice-cream if you want to make the dish even more delicious. It goes great with with cream dispensed from your cream chargers with the smallest hint of vanilla essence or even a touch of maple syrup to add a new dimension to the whipped cream.
For the crepes you are going to need:
– ¼ kilogram of flour;
– 1 tablespoon of sugar;
– 3 eggs;
– 1 tablespoon of melted butter;
– a pinch of salt;
– ¼ kilogram of half-and-half cream;
– some more butter for the cooking.
Take a big bowl and mix the flour, salt and sugar. Use another bowl of the same size to mix the cream, melted bugger and the three eggs. Whisk them until they blend together smoothly. Add the mixture of the flour, salt and sugar to the cream, butter and eggs and mix them until they blend and the texture of the compound becomes smooth, if you are bleary eyed and fresh out of bed at this point you’ll want to take a nap about now. Put the mixture in the fridge for one day or cover it and let it rest for half an hour. This bit is really an extra – it works almost as well when served fresh. In case you have chosen to put it in the fridge, let it warm up at room temperature before you continue with the cooking process. The texture of the mixture should resemble thin cream. If it needs to be thinner, add about 2 tablespoons of water and whisk until the consistency changes to the desired one. You’ll get a feel for what the texture is supposed to be so don’t worry if you get it wrong the first time.
Take a 20 cm pan and heat it up at medium heat. Use a drop of the mixture in order to determine whether the temperature which is appropriate has been reached (if the drop sizzles, then the pan is ready for use). Put a small amount of butter in the hot pan. Take 50ml of the mixture in the hot pan and swirl it in order to make sure that it spreads evenly and thinly on the whole surface.
At this point I might need to remind you that naked flesh and hot pans don’t mix – so if you fell down the stairs to make this then watch out for hot splatters – they’ll really smart on the friction burns.
Let it cook for precisely 30 seconds or watch for the bottom becoming golden and the top becoming less shiny. Use a spatula to flip your crepe to the other side. Let it cook for another 15 seconds or watch for golden spots forming. Don’t take your eyes off it at this time – if you do it’s bound to go wrong.
Remove the crepe from the pan and put it in a plate lined with paper. Put some more butter in the pan and then add the next amount of mixture in order to fry the next crepe. Continue doing it until the mixture is over. You should be able to make no less than 32 crepes.
Heat the oven to 180 degrees Celsius.
Take a new bowl and put in the cream cheese, the vanilla and the sugar. Mix them until the texture becomes smooth. Spread this mixture evenly on your crepes. Put some raspberries on top of it. Roll the crepes and then put them in a buttered baking dish.
Bake your crepes for 10 minutes and then remove them from the oven. Put two crepes on a plate and add some raspberry juice on top of them. You can also put ice-cream or raspberries next to the crepes if you wish. The cream chargers come in to play again here in the last minutes before serving.
I am sure this will recharge your batteries and allow you to spend the rest of the day in bed with the energy of rabbits. The dish can remain by the side of your bed for little nibbles later.