Temps de cuisson: 20 minutes Portions: 10
2 1/2 cup Milk
1 cup Flour
1 Egg yolk
2 tablespoon Canola Oil
1 tablespoon Sugar
1/4 teaspoon Salt
3 cups Friendship Cheese or Philadelphia 1/3 fat Cream Cheese
1/2 cup Raisin
1/4 cup Sugar
1/2 tablespoon Vanilla
Blueberries, sour cream
Sift the flour and mix in the egg, egg yolk, milk, canola oil, sugar and salt. Mix well and let stand for about 30 minutes. Heat a frying pan (do not add oil) and quickly pour one ladle of mix onto the pan, to make a thin crepe. Let it fry for about 30- 50 seconds and flip the crepe over. Once fried on the other side, move to a plate. Continue the same way with the rest of the mix.
To make the crepe filling mix the cheese, sugar, egg, salt and vanilla. Spoon the mixture making a line on one side of the crepe (imagine the mouth line of a smiley face that is not smiling) and roll the crepe with the filling inside, tucking the sides to create an inclosed tube. Continue with the rest of the crepes.
The crepes can be pre-made a day in advance and stored in the fridge. Before serving, heat up the rolled crepes from both sides on a small fire on a lightly greased pan.
To serve, put two crepes on a plate, decorate with Blueberries and sour cream. This is a very versatile recipe, which can be made with any type of fruit. It can be served with syrup, fruit preserves, chocolate or caramel sauce. For a great effect, you can also serve them flambeed, which is a process of sprinkling the crepe with koniak and lighting up a flame that will quickly subside - great for a special occasion. Use your imagination and bon appetit!