Maple Cream Crepes

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

1. In a blender, combine eggs, milk, flour, salt, and Butter Infused Olive Oil. Process until smooth. Cover and refrigerate for 1 hour.

2. 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.

3. 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.

4. Spoon about 2 tbsp of the filling into one “corner” of each crepe and fold into quarters.

5. Arrange on plates, then top with fresh berries and a dusting of powdered sugar. Serve immediately.