Thanksgiving Breakfast Crepes

We had crepes at a breakfast place when we were in Florida, and this was my best attempt to imitate them. I ended up combining several different recipes, but they came out pretty close! I made the batter, filling, and whipped cream the night before, and Thanksgiving morning I just made the fruit topping and cooked the batter. To assemble, spoon the filling down the middle of a crepe, roll it up, place seam side down on a plate, and top with fruit syrup, berries, and whipped cream. Voila!

BATTER
(from Food Network)

1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

FILLING

1 c. vanilla pudding
8 oz. cream cheese

Mix together well until no lumps and refrigerate. Can be made the day before.

FRUIT TOPPING
(from Recipezaar)

1 quart berries, divided (I used blueberries)
1/2 c. sugar

Mix 1/2 the berries and sugar in a small sauce pan. Mash berries with a wooden spoon and apply medium heat 20 minutes until the consistency of light syrup. Strain through a sieve or cheesecloth to remove seeds and skin. Serve warm with remaining berries over prepared crepes.

WHIPPED CREAM TOPPING

1 c. whipping cream
2 TBS sugar

Whip cream until soft peaks form, then add sugar and beat to combine. Can be stored overnight.