Cooking With Casey Crocker

Welcome to a new category on the blog! Cooking with Casey Crocker! No, this is not an official day, but sometimes I make something that I like so much, I just have to share it! And we all know that good food deserves its own category. :) So! Today, I want to share a weekend discovery with you! The Perfect Crepes! Very tasty if I do say so myself. :)

Perfect Crepes

Crepes:
- 1 cup all purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tbsp butter, melted

1: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2: Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3: Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Cheesecake Filling:

- 8 oz. Cool Whip
- 1 lb. cream cheese, softened
- 2/3 c. sugar
- 1/2 tsp. salt
- 1 tbsp. lemon juice
- 2 tsp. vanilla extract

1: Using a hand or stand mixer, whip the cream cheese until it’s smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla.

2: Mix in the cool whip until fully incorporated.

Raspberry Sauce:
- 1 8oz jar Seedless Raspberry Jam
- 1 package fresh raspberries (doesn't matter how big)

1: Spoon the raspberry jam into a pan. Add fresh raspberries. Heat and stir occasionally until jam is runny and raspberries are incorporated.

Putting It All Together:
1: Put a spoonful of cheesecake filling into a crepe. Roll up the crepe and place it on a plate.
2: Drizzle the raspberry sauce over the top.
3: Enjoy!

You are loved so stay happy!