Fruit Crepe Filling 2008 Christmas Breakfast

By LoisD

Used part of this recipe for 2008 Christmas Breakfast. Wonderful

Ingredients

• 1/4 cup your favorite sweet fruit liqueur (recommended: Kirschwasser, Framboise, Grand Marnier)
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons butter
• 1/2 cup sugar
• 4 to 5 cups assorted summer fruits, such as sliced strawberries, blackberries, raspberries, blueberries and cherries (pits removed)
• 1 tablespoon plus 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 pound Creole cream cheese or fresh farmer's cheese
• 1/4 cup powdered sugar
• 2 tablespoons honey

Preparation

Step 1

In a bowl, combine 2 tablespoons fruit liqueur, cornstarch and water and stir until well blended. In a 4 quart saucepan, add the butter, sugar, and cornstarch mixture and heat over medium-high until hot, about 1 minute. Add 3 cups of the summer fruits and bring mixture to a simmer. Cook for another 3 to 5 minutes, or until thickened. Remove from heat, add 1 teaspoon of the vanilla extract and the almond extract. Stir to combine and set aside.

In a mixing bowl, combine the Creole cream cheese, powdered sugar, honey and remaining tablespoon of vanilla extract and stir until smooth.

When ready to serve, divide the cream cheese mixture evenly among the 12 crepes. Divide the remaining fresh fruit over the tops of the crepes, then roll the crepes into tight cylinders. Place 2crepes in the center of a plate, spoon 2 to 3 tablespoons of the warm fruit sauce over the crepes, and dust with powdered sugar. Serve immediately.