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Casa de las Chimeneas
Taos, New Mexico
These are great for brunch, as you can prepare the filled crepes ahead of time and freeze them.
Crepes: Sift flour and salt in a bowl. Beat together eggs, milk, and vanilla. Make a well in the center of the dry ingredients and pour in liquid. Combine with a few strokes (don't worry about lumps). Let the batter rest for an hour or so in the refrigerator. Wipe a second well-seasoned saute pan with oil. Heat over a high flame. Add scant 1/4 cup of batter to make each crepe. Cook until crepe can be flipped. Makes 14 crepes.
Filling: Combine cheeses with mixer until thoroughly blended. Put approximately 2 spoonfuls of cheese into each crepe and roll up. Lay seam-side down in a lightly oiled 9 x 13-inch casserole pan. The crepe should fill the width of the pan. Cover pan with foil and warm for 40 minutes in a 250-degree oven.
Topping: Put syrup and frozen berries in a saucepan. Bring to a simmer. Mix corn starch with enough water to make a thin, smooth mixture. Add to berry mixture, stirring until thickened. Place 2 crepes on each plate. Top with thickened berry mixture and a dollop of sour cream.
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