1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon powdered sugar
How to Make It
Prepare Blender Crepes; set aside.
Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.
Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil. Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.
Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries. Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.
SO delicious! I used 1/2 of the Basic Crepes recipe, only b/c I had had good results with it before. Had plenty of sauce left over. Used fresh raspberries instead of black, and omitted brandy. Very quick and easy for such a decadent breakfast!