Melt-in-your-mouth DELISH…

Friday night got a little foggy….Wake up with Jack?  Check.  Booze with breakfast?  Check.

These crepes are melt-in-your-mouth delish and fancy enough to serve to brunch guests if you feel like entertaining, or to appear goddess-like to the dude who stayed over last night.  Make sure you make the filling first, because you’ll need to let it sit out for about 30 minutes before stuffing the crepes.  The crepe batter cooks quickly, so you can fry those up last.

Fillling: In small sauce pan, melt down on medium heat:

1 jar of seedless raspberry jam

1 cup fresh raspberries

1 tsp Jack Daniels (or your favorite bourbon)

1 8oz package of full fat cream cheese.

Once filling is smooth and melted down, take off heat and let sit out for 30 minutes to thicken.

Crepe Batter: *I don’t mix dry then add wet ingredients, I just pour it all in and mix it up– but feel free to mix in any order you feel like…

*Mix together until smooth:

1 cup flour

2 eggs

1 cup milk

1/4 cup water

3 Tb melted butter

1 tsp sugar

1 tsp vanilla

Heat up a small omelet pan on medium/high heat and spray with cooking spray.  Let the pan heat up before you spoon batter in– I usually do about a 1/4 cup per crepe.  Inevitably, I make the mistake of pouring more in and they get too thick.  Always do a tester to get those carbs in to help your Saturday morning hangover check the consistency and flavor!

After the filling has cooled for 30 minutes, spoon several Tb of filling into center of crepes and fold with seam side down.  Drizzle more of the sauce on top of the crepes and top with fresh raspberries to garnish.

Brunch is served!  And now you can take your bourbon, er, Jack, back to bed with you…

Like this post? Share it!
000