Crepes with Vanilla Bean Filling

 Crepes

3 cups Milk

2 Eggs

1 1/2 cups Flour

1 tablespoon Sugar

Pinch of Salt

1 teaspoon Olive Oil

1/2 stick Butter

Preheat a lightly oiled skillet to medium heat.

Whisk together milk and eggs.  In a separate bowl mix all of the dry ingredients.  Add dry ingredients to the wet ones, 1/3 amount at the time.   Whisk together.  Add teaspoon of Olive oil.

 Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Transfer to a plate and add a small amount of butter to each crepe.  Keep stacking the crepes as you cook them. The butter will melt, making crepes silky and buttery.  

 

Vanilla Bean Filling 

8 oz Whipped Cream Cheese

 4 oz Mascarpone Cheese 

1/2 cup Powder Sugar

1/2 cup Heavy Whipped Cream

1 Vanilla Bean, seeds scraped out 

Using a mixer, whip cream cheese and mascarpone together.  Add powder sugar, blend until smooth. 

Add the rest of the ingredients.  Whip until filling thickens up.

Chill in the refrigerator for about an hour. 

Serve crepes with some filling and fresh strawberries, raspberries, or blueberries. 

*Makes a great desert.