Strawberry Cheesecake Crepes Are Sweet Delight
Strawberry Cheesecake

Right: Chef Sean O'Dell of The Island House Hotel and the Pancake House. Below: Strawberry Cheesecake Crepes.

Crepes

Of his sweet breakfast dish, Island House Hotel and Pancake House Chef Sean O'Dell says that it is "simple, but elegant." The thin French crepes, a more delicate version of the pancake, is a perfect vehicle for the sweet cream cheese filling.

The batter may be prepared in advance and refrigerated, he siad.

"It's definitely a brunch idea," he added. "It's something for coffe and pastry or a wonderful dessert."

The trick with the crepes, says Chef O'Dell, is that "thin is better.' He also said that frozen berries may be substitued for fresh, and that the recipe can be changed to accommodate any fruit in season.

"Experiment and enjoy," he said.
For crepes:
1 cup flour
1 cup milk
3 eggs
2 tbsp. melted butter

Incorporate into batter. Over medium high heat, coat bottom of a non-stick pan light with batter to form a thin layer. Cook over medium high heat until edges are lightly brown and turn with rubber spatula. Set for 15 seconds, and remove to cool on plate.
For filling:
1 cup cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla extract
Mix   ingredients,   and   stir   to
combine.

To assemble: Lay out crepe. Put filling halfway across center of crepe and roll up. Saute each crepe in melted better for one minute on each side. Garnish with fresh strawberries and whipped cream.

Serves 6, with 2 crepes per person.