Ingredients
- 8 crepes
- 12 tbsp. blueberry jelly
- 6 oz. cream cheese (3/4 box, or 170 g) at room temperature
- 5 tsp. sugar
- 1/4 cup milk or heavy cream
- 1 tbsp. brandy (optional)
Directions
- Using an immersion blender or a small food processor, mix together cream cheese, sugar, milk and brandy.
- Place 1/8 of the cream mixture on a crepe and spread the cream on the top half of the crepe. Fold the crepe in half, then in thirds to make a triangle shape. Repeat the process with the rest of crepes.
- Place crepes on serving plates, put 1/8 of the jelly on each crepe.