Ingredients
— Filling —
1 cup cream cheese
sugar to taste
1 tsp vanilla
raisins (optional)
— Crepe Batter —
1 cup milk
1/2 cup water
2 eggs
1 egg white
1 cup flour
1 tsp vanilla
dash of salt
Preparation
Mix together cheese, sugar, vanilla and raisins (optional) in a bowl to make the filling and set aside.
Mix together remaining ingredients in a blender to make the batter.
Fry batter on a lightly oiled griddle: swirl/rotate the griddle as you pour the batter so as to cover the griddle surface as lightly as possible. Once sides of the crepe start to lift, flip it over and fry lightly on the other side. Crepes should be round and about 10-12 inches in diameter.
To complete the crepe, spread a small amount of filling (2-3 tbsp) on one side, then either gently roll up or fold into quarters.
Crepes can be optionally served with sour cream or dusted with powdered sugar. Serve while warm.
