Crepes are one of the best ways to serve crepes, a trendy dessert made with about 25 crepes stacked on top of each other, topped with homemade raspberries and white chocolate cream cheese filling.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
crepe dough
4 eggs
4 tablespoons (60g) sugar
1/2 teaspoon (3g) salt
2 teaspoons (10g) vanilla extract
2 cups (480ml) milk
3 1/2 cups (440g) all-purpose flour
6 tablespoons (80g) oil
2 cups (480ml) carbonated mineral water
Raspberry Filling
12 oz (350g) raspberries, fresh or frozen
1/3 cup (70g) sugar
2 tablespoons (30ml) lemon juice
2 teaspoons (4g) cornstarch
Filling with white chocolate
5.5 oz (150) white chocolate, small pieces
1/4 cup (60g) whipped cream
Cream cheese 10 oz (300g), room temperature
3 tablespoons (24g) powdered sugar
1 teaspoon (5g) vanilla extract
1 1/2 cups (360g) whipping cream (35% fat), chilled
1. Prepare crepes. In a large bowl, mix eggs with sugar, vanilla extract, and salt. Stir in the milk, add the flour and mix well. Add oil and mineral water and beat until smooth.
2. Heat a non-stick pan over medium heat. Sprinkle with a teaspoon of vegetable oil or butter. Drizzle a small ladle of batter into the center of the pan and, with a circular motion, spread the batter over the edges of the pan.
3. Cook crepes until the bottom is lightly browned. Flip the other side and cook until lightly browned. Repeat with remaining dough.
4. The crepe cools completely.
5. Prepare raspberry filling. In a small saucepan, add the raspberries, sugar, cornstarch and lemon juice, over medium to high heat, and bring to a boil. Simmer, stirring constantly, for about 10 minutes until reduced and thickened. Sift the sauce to remove seeds and set aside to cool completely until ready to use.
6. Prepare the white chocolate filling. Place the white chocolate and ¼ cup cream in a heatproof bowl and place in a saucepan of boiling water. Melt over low heat.
7. Mix cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix melted chocolate and set aside.
8. In another bowl, mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
9. Assemble crepes. Place the crepe first on your serving plate.
10. Spread with about 2 teaspoons of raspberry filling. Top with another crepe and spread about ¼ cup white chocolate and cream cheese filling.
11. Repeat the process until all the crepes are used up, alternating the white chocolate and raspberry sauce fillings. I used about 25-27 crepes.
12. Refrigerate crepes at least 1 hour before serving.
13. Top with leftover white chocolate filling, garnish with fresh raspberry mint leaves if desired.
14. Refrigerate leftovers.
