Strawberry cheesecake crepes
ByronTalbott · ♥ 346 likes · 6.2K views · 4 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz cream cheese
- ¼ cup sugar
- ¼ cup sour cream
- 1 whole egg
- ¼ cup sugar
- 1 cup all purpose flour
- 1 cup milk
- 2 whole eggs
- ¼ cup brown butter
- 2 cup strawberries
- ¼ cup sugar
- ½ cup graham crackers
- vanilla beans
Whisk the cream cheese, sugar, egg and vanilla beans in a mixing bowl until super smooth.
Pour into a parchment-lined cake pan and bake at 300F until the internal temperature is about 140F.
Toward the end, turn the oven up to 500F, or broil on low for the last five minutes, for a dark caramelized top.
- salt
For the crepes, whisk the sugar, flour, salt, eggs and brown butter until super smooth; rest the batter at least 1 hour.
- butter or oil
Heat a nonstick pan wiped with butter or oil over medium-high; ladle in a thin layer, swirl off the heat to coat, and cook about 1 to 2 minutes a side. A very hot pan between pours gives more bubbling.
Cooking the crepes
Cut ripe strawberries into small pieces, toss with sugar until dissolved and syrupy, cover and refrigerate.
Graham cracker topping
Fill each crepe with a few slices of the cheesecake and some crushed graham crackers, then fold over.
Filling, folding and serving