Blueberry Cheesecake Crepes

---

Blueberry Cheesecake Crepes

by Greggy Soriano

Preparation Time: 1 hour and 30 minutes

Cooking Time: 30 minutes

Total Cooking and Preparation Time: about 2 hours

Yield: 16-18

Ingredients:

The Crepes:

• 2 ½ cups cake flour

• ¼ cup white sugar

• ½ teaspoon fine salt

• 6 eggs

• 3 cups milk

• 4-6 tablespoons melted butter

Blueberry Compote

• 1 pint blueberries

• 1 Tbsp. sugar

• 1 Tbsp. water

• squeeze of half a lemon

• 2 Tbsp. butter

• 1/4 tsp vanilla extract

• Cornstarch Slurry 1 Tbsp. corn starch + 2 Tbsp. cold water (optional/only add if you need it to be thickened.)

Cream Cheese Chantilly Cream

• 8oz. block cream cheese, temperature

• 1 Tbsp. condensed milk

• splash of best quality vanilly bean extract

• 1 cup of heavy whipping cream

Other Things You'll Need for The Crepes:

• non-stick pan

• cooking or baking spray

Directions:

The Compote:

1. Add blueberries, sugar, water, salt and lemon juice to a saucepan.

2. Heat over medium-low heat and stir.

3. Allow to reduce and thicken, until it coats the back of wooden spoon when swiped through with your finger and it makes a line. Remove from heat and allow the residual heat to melt the butter. Add vanilla extract.

4. Pour into a jar with a lid and set aside to cool down.

   
   

Chantilly Cheesecake Cream

1. In a stand mixer bowl, add room temperature cream cheese, condensed milk, and vanilla.

2. Whip it on high speed, scrape the bottom with a rubber spatula and whip again until smooth .

3. Whip again and gradually add a stream of heavy whipping cream until fluffy and smooth. Avoid over-mixing. Set aside in refrigerator.

The Crepes:

1. Sift the cake flour, salt, and sugar into a stand-mixer bowl. Add eggs, 1/3 of the milk and mix with a paddle attachment or a whisk on medium speed.

2. Gradually add the rest of the milk, melted butter and continue to mix until well-combined. The batter should be thin. Pass through a strainer to avoid any lumps in the batter.

3. Heat up the pan on medium-low fire, spray with cooking spray or a smidge of butter and scoop 1/4 cup of the batter. Lift the pan and bring it towards you and slightly tilt it in an angle. Pour the batter on the lower side of the pan, then quickly and evenly swirl the batter to coat the bottom of the pan. Avoid coating the side of the pan. The bottom circumference of the pan will be the size of your actual crepe.

4. Allow to sides to lift off/loosen from the pan. Use a small rubber spatula to nudge the sides, if needed. Lift the entire crepe with both hands (you could use a pancake spatula too) and quickly flip the crepe. Place on a parchment-lined or silicone-lined pan.

5. Repeat the process of making crepes. Avoid re-greasing the pan, if possible.

6. Make Chantilly cream (place in piping bag with a large star tip) - this is optional and you could do dollops instead. Layer the crepes, compote and Chantilly on a serving plate. Enjoy!

---

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

TikTok: @greggy.soriano

Instagram: @greggysoriano

Facebook: @GreggySorianoOfficial

Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX