Once you've mastered how to make a basic cheesecake (the bath is key), the possibilities are endless. Here are a few new twists: summer berries, mango jalapeño, raw & vegan mint, muscadine, oli...
- 1 1/4 cup whole milk
- 2 eggs
- 1 cup all-purpose flour
- Pinch salt
- 2 tablespoons sugar
- Zest of 1 lemon
- 3 tablespoons unsalted butter, melted
- 1 cup of cream cheese
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup powdered sugar
- 4 tablespoons unsalted butter, melted
- 1 cup blueberry jam
In a blender, combine the milk, eggs flour salt and lemon zest. Blend on medium speed until smooth about 45 seconds. With the blender running, stream in the melted butter. Blend for one minute until totally emulsified. Refrigerate batter for a least one hour. Remove batter from the refrigerator and let come to room temperature. Place a small nonstick skillet over medium heat. Brush the pan with a little bit of melted butter, you can use a paper towel if you don’t have a brush. Pour a scant quarter cup of batter in the pan, while at the same time swirling the pan to form a thin layer of batter evenly over the whole pan. Cook on medium heat until the crepe is cooked through and the edges barely get color. Using a spatula, flip the crepe to the other side and cook for 30 second. Slide the crepe onto a parchment lined cookie sheet. Brush the pan with butter and continue making the crepes, you should have 12 6” crepes.
With a hand mixer, or food processor, blend all ingredients for the filling until smooth. Refrigerate until ready to use.
Spoon a heaping tablespoon of the filling on the lower third of a crepe top with a teaspoon of blueberry jam. Roll the crepe like an egg roll or burrito, tucking the sides in to envelope the filling. When ready to serve, melt 1 tablespoon of butter in a pan and sere both sides of the blitz until golden brown, about 1 minute on each side. Make sure you cook the seam side first so the filling stays in.
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