Crêpes with Cream Cheese Filling

crepes with cream cheese filling recipe with step-by-step images

Crepes are a beloved kind of dessert over here – in our monkey household.

They make the days brighter and happier.

I don’t really know how but it works!

Here’s a little idea on how to make crepes a little different than usual – why not fill them with a wonderful cream cheese filling!

It’s beyond delicious.

And beyond simple.

Come and have a look at how I made them…

crepes with cream cheese filling recipe with step-by-step images

These are the ingredients that I’ve used.

I bet you have them all in your pantry right now.

Right?

crepes with cream cheese filling recipe with step-by-step images

1. What I really love about making crepes is that the batter couldn’t be easier to prepare.

At least the one I make.

You just throw the eggs, flour, milk, water, sugar, and a pinch of salt into a bowl…

crepes with cream cheese filling recipe with step-by-step images

2. …and give it a good mix until it’s all incorporated and there are no lumps.

If there’s any more elaborate way how to prepare the crepe batter I never want to know.

Never!

I can perfectly survive with this amount of knowledge.

crepes with cream cheese filling recipe with step-by-step images

3. Now you need a pan. I usually use an 8-inch (20 cm) one.

Pour some vegetable oil in since we don’t want our crepes to stick to the pan.

Place the pan over medium heat and let it stay there until it’s rather hot or until a few sprinkles of water dropped on the pan splatter.

Using a ladle or scoop, pour about 1/4 cup (60 ml) of batter into the pan.

crepes with cream cheese filling recipe with step-by-step images

4. Tilt the pan with a circular motion so that the batter coats the surface evenly.

crepes with cream cheese filling recipe with step-by-step images
5. Cook the crepe for about 1 minute, or until the bottom is light brown.
6. Then loosen with a spatula, turn it and cook the other side.

crepes with cream cheese filling recipe with step-by-step images

7. Remove the crepe from the pan onto a plate.
8. Continue with the rest of the batter.

Oh, and oil the pan again before pouring the batter for another thin pancake.

crepes with cream cheese filling recipe with step-by-step images

9. And this is how I made the cream cheese filling.

All I did was that I grabbed a bowl and in it I mixed the cream cheese, confectioner’s sugar, vanilla extract, lemon zest (fresh or dried) and a pinch of nutmeg.

crepes with cream cheese filling recipe with step-by-step images

Yum!

At this point it is important to be very strong.

Very, very strong!

So try not to stick your finger in that and lick it like there’s no tomorrow.

Please!

I know what I’m talking about…

Don’t be like me!

crepes with cream cheese filling recipe with step-by-step images

10. Spread about one heaping tablespoon of the filling over the crepe.

crepes with cream cheese filling recipe with step-by-step images

11. Fold it in half…

crepes with cream cheese filling recipe with step-by-step images

12. …and then fold it in half again so that you have this cute little triangle filled with pure heaven.

crepes with cream cheese filling recipe with step-by-step images

13. You can serve the crepes with melted chocolate, whipped cream and some fruit.

Enjoy, dear friends!

(This recipe makes about 8 crepes.)

Chicken Steaks with Green Onion Potatoes

As you might have noticed, my greatest passion is to prepare simple and healthy dishes for this blog.

Okay, sometimes I just break loose and prepare a sweet little dessert.

Okay, okay …you mostly see me preparing desserts and you might have heard me saying about a million times how much I love baking and how I can’t live without it, but listen folks – I am attending a wedding this Saturday and really need to squeeze myself into that cute dress I haven’t even bought yet. That is the main reason why I’ve been treating myself to vegetable diets or lemon juice afternoons recently.

Yes, lately I’ve been determined to lose the weight of at least one well-fed elephant.

Or even more.

Because when I think, I think BIG.

So that is for the theory.

In practice, I’d like to note that chocolate has never tasted better than it does these days and I’ll also be posting about those wonderful, wonderful cream cheese crepes soon.

And you know what?

I think I’ll just blame the lack of my self-control on the full moon.

Yeah, that’s exactly what I’ll do.

Now, back to the Chicken Steaks with Green Onion Potatoes.

This dish is truly wonderful, light and the determined ones will definitely appreciate its low calorie count.

In the picture above I am showing the ingredients that I’ve used to prepare it.

1. First, grab the young, green onions.

Aren’t they just cute?

Place them on a cutting board and lop off their tops.

2. Slice the onions into little rounds.

Set aside a couple of the rounds for later.

Then play with the chopped onions – form various shapes and take pictures of it all …let this activity last for the next 30 minutes or so, then start feeling really hungry and continue the cooking process.

3. Heat up some oil in a medium pot and throw the onions in.

Fry them for a little while over medium heat.

4. Peel, wash and slice the potatoes.
5. Add the potatoes to the onions.
6. Add the salt.

7. Then add the other spices –  red sweet paprika powder, ground black pepper and the ground cumin.

Stir it all together.
8. Add a little water – about 1/2 cup (125 ml), cover and let cook.
9. Keep your eye on the potatoes while they are cooking – stir them every now and then (!) and when the water evaporates add some more (this thing likes to burn a little so make sure there’s always at least a little water in the pot).

The whole process – just until the potatoes were done – lasted (in my case) about 30 minutes.

10. In the meantime, wash the chicken breasts and slice them in half lengthwise.
11. Pound the breasts lightly so that they are of even thickness.

12. In a pan, heat up some vegetable oil.
13. Put the breasts in the pan and sprinkle them with your favorite grilling spice.
14. Fry over medium heat for about 5-7 minutes. Then turn the meat, sprinkle the other side with the grilling spice and  fry for another 5-7 minutes.

Now place your lovely, fragrant steak on a plate…

… and add the delicious, irresistible potatoes.

Yummy!

Sprinkle with the remaining onions that you’ve set aside.

And enjoy, dear friends.

It’s really good – even my man said so!

(This recipe makes 2 portions.)

Send this to a friend