Bring a touch of autumn sweetness to your table with these Maple Cream Crepes. Light, golden crepes are filled with a velvety maple-kissed cream, then topped with fresh berries and a dusting of powdered sugar. Whether for brunch, dessert, or a festive holiday breakfast, this cozy recipe is sure to impress.
Ingredients
Crepes
- 2 eggs
- 1 cup milk
- 1 ½ tsp Olive Amelia Butter Infused Olive Oil
- ⅔ cup all-purpose flour
- Pinch of salt
- Extra Butter Infused Olive Oil (for coating skillet)
Filling
- 8 oz ricotta cheese or cream cheese
- ¼ cup powdered sugar
- 1 tsp Olive Amelia Maple Balsamic Vinegar
- Optional: pinch of cinnamon or nutmeg
- 2–4 tbsp heavy cream
Instructions
- In a blender, combine eggs, milk, flour, salt, and Butter Infused Olive Oil. Process until smooth. Cover and refrigerate for 1 hour.
- Heat a skillet over medium-high heat and brush lightly with Butter Infused Olive Oil. Pour ¼ cup of batter into the pan, tilting to coat the surface evenly. Cook 2–5 minutes, turning once, until golden brown. Repeat with remaining batter.
- To make the filling, whip ricotta (or cream cheese) in a mixer until smooth. Add powdered sugar, Maple Balsamic, and optional spices, then mix until creamy. Blend in heavy cream, a little at a time, until light and spreadable.
- Spoon about 2 tbsp of the filling into one “corner” of each crepe and fold into quarters.
- Arrange on plates, then top with fresh berries and a dusting of powdered sugar. Serve immediately.