Instructions

1. Add all the ingredients for your crepes to a blender. Cover.
2. Blend on low speed until everything is mixed together well.
3. Place batter in an airtight container and place in fridge for at least one hour, up to overnight.
4. Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside.
5. In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth.
6. Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
7. Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
8. Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
9. Cook for 30 seconds to 1 minute till the edges start to crisp.
10. Flip over and cook for another 20-30 seconds.
11. Stack crepes and cover while you cook the remaining crepes.
12. Fill each crepe with about 1/4 cup cream cheese mixture.
13. Top with your choice of wine or 2 TBS berry sauce.
14. Roll up and serve with a great Temecula sparkling wine.

Kick it up a notch and add wine:

Drizzel a little chocolate infused wine over the top.

Ingredients For The Crepes:

1 cup flour
1/2 cup milk
1/2 cup water
3 eggs
2 TBS melted butter
1/2 tsp salt
2 TBS sugar
1 tsp vanilla

Ingredients For the Cream Filling:

1 cup heavy whipping cream
8 oz cream cheese
1 cup sugar
1 tsp vanilla extract

Ingredients For the Berry Sauce:

2 cups mixed berries I used boysenberries, sliced strawberries, raspberries and blueberries
1/2 cup sugar
1 TBS cornstarch
Mix together your berries, sugar and cornstarch.
Sauté your berries in a large skillet. Cook for a few minutes until the juices start to run and a saucy mixture is created. Set aside till needed.