Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.
For The Creamy Filling
Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.
Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.
Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.
If you follow me on Facebook, Instagram, or Twitter (If you don’t follow me, what are you waiting for?) you may have heard that after 28 years I’ve gone back to school and I started my first university class this week. I’m currently taking a class on academic writing and I can already point out several mistakes that I made in my first sentence alone.
Academic writing goes against everything that I’m used to writing now. I’m not allowed to use contractions – can’t, won’t, I’m, etc., and absolutely no use of the word et cetera in any form. I’m not supposed to double space after a period like we were taught in typing class, and I’m supposed to use the Canadianized spelling which Spell Check says is wrong.
I’m not supposed to write my opinion but I tend to be very opinionated. I’m not supposed to write in the first person and I always write in the first person. I’m in big trouble. Sorry. I am in big trouble.
….And I love crêpes. Oops, there I go writing my opinion again.
The crepes and filling can be made ahead of time and then heated right before serving. This recipe will make more crepes than you may need, but don't let that stop you! Keep any unused crepes in a plastic resealable bag in the refrigerator for up to 1 week.
For The Crepes
3 large eggs
2 tablespoons granulated sugar
1/2 teaspoon salt
2-1/2 cups milk
2 cups all-purpose flour
3 tablespoons vegetable or canola oil
1/2 cup boiling water
1/4 cup butter, melted
For The Ginger Peach and Cottage Cheese Filling - For Each Crepe That You Will Be Serving You Will Need
1 ripe peach
2 tablespoons butter
1-1/2 tablespoons pure maple syrup
1/8 teaspoon ground ginger
2 - 3 tablespoons 2% cottage cheese, drained but not dry
For The Crepes
In a bowl, whisk together the eggs, sugar and salt. Stir in half of the milk and then sift in the flour. Add the rest of the milk and whisk to combine. Add the boiling water while continuously whisking. Add the oil and mix until the batter is completely smooth and lump free, careful not to get too many bubbles on the surface. Cover the bowl and let the batter rest for 15 - 30 minutes.
Heat a crepe pan or flat bottom frying pan over medium-high heat. Use a pastry brush to lightly brush the surface of the pan with melted butter. Pour enough batter into the center of the pan so that when the pan is lifted and tilted in all directions the batter will form a thin, level coating along the bottom of the pan. (I used a 10" crepe pan and used just over 1/2 cup of batter per crepe.)
Cook the crepe for 1 - 2 minutes until the edges begin to turn crispy and the crepe is lightly browned when lifted. Use a spatula, or grab the edges of the crepe with your fingers, and flip the crepe over to cook on the other side. Cook for an additional minute.
Remove the crepe from the pan and lightly brush with melted butter. This will keep the crepe moist. Repeat all of the steps until all of the batter is used.
For The Ginger Peach And Cottage Cheese Filling
Peel the skin from the peaches (optional) and slice the peaches into wedges, one peach per crepe being served. Add the sliced peaches to a pot with the butter, maple syrup, and ground ginger. Over medium-high heat, bring the mixture to a rolling boil. Reduce the heat and simmer for several minutes until the sauce thickens slightly and the peaches are tender, but not mushy. Remove from the heat and let it cool slightly.
To Assemble Each Crepe
On a flat work surface, lay out one crepe. Spread the drained cottage cheese along the center of the crepe so it is about 4" long x 2" wide. Spoon 4 - 5 wedges of peaches with some sauce over the cottage cheese. Roll the crepe around the filling by folding in the short sides first, then rolling one long side over the filling and over to the other side, as if you were rolling a burrito.
Heat a pan over medium high heat until hot. Add a small pat of butter and lay the crepes, seam side down. Fry until crispy, about 3 minutes, then repeat on the other side. Top each crepe with additional heated peaches and sauce and serve warm.
Original Recipe by My Friend's Bakery 2016
Crepes Recipe by Gastro Senses