Ingredients: Crepes (14 crepes): 5 dl milk, 2 eggs, 3 dl all-purpose flour, 0.5 dl melted unsalted butter, 0.5 dl granulated sugar, pinch of salt, butter for sauteing. Filling: 2 dl whipping cream, 2 tsp granulated sugar, 200 g natural cream cheese (e.g. Philadelphia), 2 cups of Berrie to your liking. Garnish: fresh berries and e.g. mint or lemon balm leaves. Instructions: Crepes: In a large bowl, whisk the eggs. Add the milk, whisk to combine. Add the sugar and flour, whisking to fully incorporate. Add the melted butter, and whick to combine. Allow to set for 10 - 15 min. Mix the batter before cooking. Heat a medium non-stick pan over medium heat. Add a tiny dot of butter and spread it around to lightly coat. Once the butter is hot, swirling the skillet add enough of batter to lightly coat the bottom of the pan. Sauté until lightly golden then flip and sauté until the second side is golden. Remove on a plate. Repeat with remaining batter. Once the crepes are cooled, you can layer them. Filling: In a large bowl, whip the cream and sugar until medium stiff peaks form. In a bowl mix the cream cheese with Berrie adding Berrie until you get a smooth filling. To assemble: Place the first crepe on the serving plate. Spread a thin layer of Berrie and cream cheese mix on the first crepe. Put another crepe on top and spread a thin layer of whipped cream. Put another crepe on top and pour Berrie on it until Berrie runns over the edge a little. Repeat until you get to the final layer. Garnish the cake with whipped cream, fresh berries and mint or lemon balm leaves, if desired.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.