8ouncesSpreadable Cream Cheeseplain or berry flavored
1cupVanilla Greek Yogurt
For the crepes...
1tablespoonButter for cooking crepes
Put the frozen blueberries and water in a saucepan over medium heat. Gently heat and stir as the blueberries start to thaw.
Mix together the cornstarch with the sugar.
When most of the ice crystals have melted from the blueberries, add that sugar and cornstarch. Stir to combine and bring the sauce to a boil.
After about a minute or two the sauce should have thicken slightly and all the cloudiness should have disappeared. Remove the sauce from the heat and let cool.
To make the filling, mix together the Spreadable Cream Cheese, Yogurt, and Sugar. Set aside until ready to use.
Use the remaining ingredients to make the crepes. Whisk the eggs together until the yellow and white are completely combined. Add the milk, sugar and vanilla and whisk again. Add the flour and salt and continue to whisk until all combined. Lastly, whisk in the melted butter.
Heat a crepe or saute pan over medium-low to medium heat. When the pan is warm, add a touch of butter. I use about ½ teaspoon for each crepe. Swirl the butter around the pan until melted. Add between ¼ and ⅓ cup of batter to the pan and swirl around until the bottom of the pan is completely covered.
Cook the crepe until lightly browned. It will probably take just a little over a minute. Flip and continue to cook until lightly browned. Again this should take just a little over a minute. Set the crepe aside on a rack until ready to use.
Fill the crepe with about 2 tablespoons of filling, more if you like. Roll up and lay the filled crepe on a dish. Cover with blueberry sauce and whipped cream if desired.
I use an 8" crepe pan and about ⅓ cup of batter for each crepe. This recipe makes 8 - 9 crepes.