Mixed Berry Cream Cheese Crepes

Ingredients

CREPES:

·         3/4 cup milk

·         1/2 cup water

·         1 tablespoon coconut sugar (or brown sugar)

·         2 teaspoons vanilla extract

·         2 large eggs

·         1 cup white whole wheat flour

BERRY SAUCE:

·         1 cup fresh or frozen raspberries

·         1 cup fresh or frozen blueberries

·         1 cup fresh or frozen sliced strawberries

·         1/2 cup sugar

·         1/2 cup water

·         1/4 teaspoon ground cinnamon

FILLING:

·         4 oz cream cheese, softened

·         2 tablespoons sugar

·         2 tablespoons lemon juice

Instructions

1.    Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)

2.    While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.

3.    Make the filling: Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy. Set aside.

4.    Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter.

5.    Assemble the crepes: Evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce on top. Enjoy!

*Crepes are best if served immediately after making.