Rocky Road Chocolate Cheesecake and Turtle Cheesecake Crepes

Today was crepe Monday at our house. It's one of my favorite days of the week because 1. It is Louis's first day off from work 2. It gives me an excuse to eat dessert for breakfast. When I woke up this morning to start cooking the crepes Louis and Jowell had already been awake. They had the movie Coraline on for the 1,000th time this week. That movie is Jowell's new obsession. He knows almost all the lines, he will ask for buttons as eyes and this morning started walking around saying "I need to wake up, I want to go home!" Like the main character in the movie when she is trying to leave her dream world. I like anything Tim Burton but I have to admit that movie is pretty creepy at times.

Now back to the crepes. The basic recipe for crepes is 2 eggs, 1/2 cup milk, 3/4 cup water, 2 tablespoons butter melted, mix in 1 cup of flour and 1/4 teaspoons of salt. To my recipe I add 3 tablespoons sugar and a teaspoon of vanilla to make it a sweet crepe. 

So take the 2 eggs and scramble them in the bowl

Add the milk, water, melted butter and vanilla.

Add in the flour, salt and sugar. Mix well until there are no lumps in the mix. It should be runny so that the mix can easily spread around the bottom of the pan.

Now heat the pan on medium heat, grease the pan lightly (I use nonstick cooking spray) and pour 1/4 cup of the mixture into the pan. 

Take the pan and and spread the crepe mixture along the bottom in a circular motion. 

Let it cook for a minute or two. You will know it's ready to flip when the edges start to loosen from the pan. 

Flip the crepe and let it cook for another few seconds to brown a little on the other side.

Depending on how big you make the crepes you will have enough mixture to make 12 crepes.

I decided to make a turtle cheesecake crepe and a rocky road cheesecake crepe today.

For the turtle cheesecake crepe you

need a jar of Hershey's hot fudge, a jar of Hershey's caramel sauce, crushed graham crackers, chopped pecans and mini chocolate chips. Fill the crepe with the no bake cheesecake mixture (recipe posted on yesterday's blog) sprinkle some crushed graham cracker over the mixture fold the crepe over. Drizzle some hot fudge and caramel over the crepe than sprinkle with pecans and mini chocolate chips.

For the rocky road cheese cake crepes you need a jar of Hershey's hot fudge, 4 shortbread fudge cookies(next time I would probably use Oreos but Louis ate all of them) chopped almonds and mini marshmallows. Take half of the cheesecake mixture and add 3-5 tablespoons of Cocoa powder to the mixtures and blend. Fill the crepe with the chocolate cheesecake mixture and sprinkle the cookie crumb over. Fold the crepe over, sprinkle with the almonds and mini marshmallows then drizzle with hot fudge. 

If you guys have any ideas for crepe flavors, sweet or savory, please leave me a comment, thanks.