Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Simple Sensations: Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!

4 eggs, beaten 

1 cup flour

1 cup 1/2 & 1/2

2 tablespoons butter, melted 

1/2 teaspoon sea salt

8 ounce Neufchâtel cheese

1/4 cup butter, melted

1/2 cup marshmallow creme 

1 cup powdered sugar

1/4 teaspoon almond extract 

1/2 cup sliced almonds

Combine eggs, flour, 1/2 & 1/2, butter, and sea salt. Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 
For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.  

10 thoughts on “Eating My Way Through the Alphabet: Letter C

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