I hadn’t made crepes in quite a while, so, before I forgot just how completely wonderful they are, I thought I’d make a batch. I found some nice assorted berries at my local farmers’ market—raspberries, blackberries and strawberries—and I decided to macerate the
strawberries with some sugar and a little lemon juice and then fold in the raspberries and blackberries. My plan was that the berries would serve as a bright complement to a vanilla-scented cheesecake mousse filling, made with cream cheese, sour cream and whipped
cream. Sort of like a deconstructed cheesecake with fresh berries. Once everything is made, you can either fill the crepes with the mousse and berries (one crepe per person is plenty), or you can fold the crepes à la crepes Suzette and top with a dollop of the mousse
and a scattering of berries. A light dusting of confectioners’ sugar on top gives them a polished look. A note on making the crepes: when you make your first crepe, you’ll soon be able to tell if your batter is the correct consistency. If it’s a little on the thick side (which will
make your crepes too thick), just add a little more milk, one teaspoon at a time until the batter forms a perfect, delicately thin crepe.
Cheesecake Mousse Crepes with Mixed Berries
Makes 8 servings
Crepes (this recipe will make about ten 8-inch crepes):
1 cup (121 grams) all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
2 large eggs
1 1/3 cups (320 ml) whole milk
3 tablespoons (42 grams) unsalted butter, melted
¼ teaspoon finely grated lemon zest
Cheesecake Mousse Filling:
1 ½ cups (360 ml) heavy cream, divided
4 ounces cream cheese, cut into 1-inch chunks
3/4 cup granulated sugar, divided
1/3 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1 pint strawberries, hulled and sliced lengthwise
3 tablespoons granulated sugar
1 teaspoon freshly squeezed lemon juice
½ cup fresh raspberries
½ cup fresh blueberries or blackberries
Make the crepes:
1. In a medium bowl, whisk together the flour, sugar and salt. Whisk in the eggs along with 2/3 cup of the milk until smooth. Gradually whisk in the remaining milk, melted butter and lemon zest Cover the bowl and refrigerate the batter for at least 1 hour (or up to 3 days).
2. Heat a small (about 8-inch) non-stick pan and add a small nob of butter. Pour about ¼ cup (2 ounces) of batter into the center of the pan and swirl to spread evenly. Cook it for 30-45 seconds, then flip the crepe and cook for another 20 seconds or so. Transfer to a plate and continue cooking the crepes, stacking them between pieces of waxed paper or parchment.
Make the mousse filling:
3. In a small saucepan, heat ½ cup of the cream with the cream cheese and ½ cup sugar over medium heat, whisking frequently until the cream cheese is melted and the mixture is smooth. Transfer the mixture to a medium bowl and set aside to cool to room temperature.
4. In the bowl of an electric mixer, using the whisk attachment, beat the remaining 1 cup cream with the sour cream, remaining ¼ cup sugar and vanilla extract until it forms medium peaks. Gently fold the whipped cream into the cheese mixture one-third at a time. Cover the bowl and refrigerate the mousse until ready to serve the crepes.
Prepare the berries:
5. In a medium bowl, toss together the strawberries, sugar and lemon juice. Cover the bowl and let macerate for 45 minutes in the refrigerator.
6. Gently stir in the raspberries and blueberries.
Assemble the crepes:
7. Place a crepe on a plate and spoon one-half with some of the Cheesecake Mousse filling. Spoon some of the Mixed Berries on top and fold the crepe over, exposing some of the filling. Dust with confectioners’ sugar and serve immediately.