Crepe Batter
- 3 cups milk
- 2 whole eggs
- 3 cups Westwind Milling company Wild Rose unbleached bread Flour
- 4 tablespoons butter, melted
- 3 teaspoons vanilla extract
- Pinch of salt
Cheesecake Sauce
- 4 ounces cream cheese, room temperature
- 1 1⁄2 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons water
- Pinch of salt
- 4 ounces heavy whipping cream
Graham Crumble
- 5 ounces graham crackers (about 9 full sheets)
- 1 tablespoon plus 1 teaspoon brown sugar
- 11⁄2 teaspoons sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon vanilla extract
- Pinch of salt
- 24 large strawberries, sliced
- Combine milk, eggs, flour, butter, vanilla, and a pinch of salt in a blender. Mix well on a medium speed, scraping down the sides as needed. Set aside the batter while assembling the other ingredients.
- Combine cream cheese, sugar, lemon juice, water, and a pinch of salt in a food processor; set aside. Place cream in a cold bowl and whisk until peaks form. Fold whipped cream into the cream cheese mixture and refrigerate until ready to use.
- Place graham crackers, brown sugar, sugar, cinnamon, vanilla, and a pinch of salt in a food processor until it forms crumbs; set aside.
- Place a prepared crepe on a dessert plate and spread 1 tablespoon of cream cheese filling on half of the crepe. sprinkle 2 teaspoons of graham cracker crumble over the filling and top with 1 large sliced strawberry. Fold over half of the crepe and fold over again. sprinkle with additional graham crumble and serve.
Owners and Staff of the Flint Crepe Company, Flint
This piece was originally published in Edible WOW’s Summer 2012 edition and written by Pam Aughe, R.D.. Contact [email protected] for more information.