Creamy Crepe Filling

I always feel so fancy when I eat crepes.   I'm not sure why.  Maybe because my first experience with them was at the Sunday breakfast buffet at the Little America Hotel where they would flip them up into the air to turn them and then they would set fire to them.  How can you not feel fancy eating something like that?  Or maybe it's because I like to pretend that I'm at a French bed and breakfast when I eat them.  *Sigh*  If only.  Anyway, the point is, I love crepes. 

The only trouble with crepes is what to put in them--Nutella and strawberries, applesauce, jam with powdered sugar sprinkled on top?  Well, since I came up with this cream filling with berries a few months ago, my family and I never touch the other toppings.  We.  Are.  In.  Love.  It is just the right blend of tangy and sweet.  We love it with fresh strawberries.  I really should branch out a little and try it with something else.  For example, I am drooling over the idea of combining this filling with sliced bananas and then drizzling some buttermilk syrup over the whole thing.  Oh my.  Or maybe fresh raspberries or blueberries when they are in season.  Anyway, here is the recipe.  Try it with your favorite crepe recipe (my favorite is from my Betty Crocker cookbook which I'll include at the bottom).  Enjoy!

Creamy Filling for Crepes

Printable Recipe

Ingredients:

1 pint whipping cream

1/4 cup sugar

1/2 tsp. vanilla

4 oz. cream cheese, softened

1/4 cup sour cream

Directions:

In a medium bowl, whip the cream with the sugar and vanilla.  In a separate bowl beat the cream cheese and sour cream until smooth using a hand mixer.  Fold the cream cheese mixture into the whipped cream until well combined.  Refrigerate until ready to serve.