Ampersand your crepe recipe

We love to help you ampersand your recipes with items you may already have! Check out our take on stuffed crepes.

for the crepes:1 3/4 to 2 1/4 cup whole milk

4 large eggs

1/2 tsp vanilla bean sea salt

1 1/2 cups all purpose flour

6 TBS sweet cream butterevoo or Basil evoo + some for pan

compote:

2 cups of berries

4 tbs strawberry balsamic

juice of one lemon

2 tbs sugar

pinch of vanilla bean sea salt

cream:

8 oz room temp cream cheese

1/4 cup heavy whipping cream

zest of one lemon

3 tbs powdered sugar

make the compote:

chop berries and toss into a pot with sugar, balsamic and juice. Bring to a boil and turn down to a simmer cook until sugar has dissolved and compote has thickened.

make cream:

whip together cream cheese, lemon zest, sugar and salt until combined. Add in whipping cream until a thick consistency is achieved.

make your crepe batter: in a blender whiz together 1 3/4 cup milk, eggs and salt. add the four and blend until smooth about 20 seconds add 6 tbs of basil olive oil or sweet cream butter evoo and blend for 1o seconds more. Your batter should be the consistency of heavy whipping cream and nothing like pancake batter. if it's too thick add more milk. Pour into a glass measuring cup for easy pouring.

heat pan add a little bit of evoo and add a little less than 1/4 cup of batter to your pan. Grab the handle of the pan and rotate the pan back and forth until there is a thin coating of batter on the entire pan. flip and cook a few seconds more.

Assemble your crepes by either folding the crepe like the photo below(very french!) and top with toppings or stuff with cream mixture and roll and top with berries. enjoy!