Berry Crepes

I recently hosted book club at my home and that means I am in charge of treats too. It is always fun to try and match the treats to the book we are discussing.  We recently read the book Swan House by Elizabeth Musser.  Part of the story takes place in France, so I served one of my favorite French treats, crepes.
To make it extra fun, I set  up a pretty little crepe bar so all of my book club guests could choose their favorite crepe ingredients.

Berry Crepes Recipe

Delicious berry crepes are filled with cream cheese and berries. They are quick and easy to make and perfect for breakfast for dinner.

Ingredients

Crepes

• 2 cup flour
• 3 eggs
• 1 Tbsp oil
• 2 cups milk
• pinch of salt

Cream Cheese Filling

• 8 oz. cream cheese softened
• 1 cup powdered sugar
• 4 Tbsp butter softened
• 2 tsp vanilla

Toppings

• strawberries, raspberries, blueberries

Instructions

Crepes

• Combine all the ingredients into the blender and mix until well combined
• Heat pan and pour in batter (about 1/4 C at a time)
• Twirl pan to evenly spread out batter or use a crepe spreader
• Cook until lightly browned on bottom and then flip

Cream Cheese Filling

• Combine all ingredients and mix until smooth

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Chocolate Peanut Butter Ice Cream Pie

Peanut Butter Chocolate Ice Cream Pie

The perfect no bake peanut butter chocolate pie dessert with a delicious rice krispie crust.CourseDessertCuisineAmericanPrep Time20 minutesfreezing time1 hourTotal Time20 minutesServings10 servingsCalories532kcalAuthorLeigh Anne Wilkes

Equipment

• Pie Plate (9in)
• Measuring Spoons
• Measuring Cups

Ingredients

• 1/4 cup corn syrup
• 2 Tbsp brown sugar
• 3 Tbsp butter
• 1 1/2 cups Rice Krispie cereal
• 1.5 quarts vanilla ice cream
• 1/3 cup peanut butter
• 1/3 cup fudge sauce
• 3 Tbsp corn syrup
• 15 miniature peanut butter cups quartered

Instructions

• Stir together 1/4 C corn syrup, brown sugar and butter in a saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil.
• Remove from heat.
• Pour over Rice Krispies, stirring until coated.
• Pour mixture into a greased 9 inch round pie plate form a crust. Press up on the sides.
• Stir together peanut butter, fudge sauce and 3 Tbsp corn syrup.
• Heat mixture on stove top or microwave.
• Spread a few tablespoons of the mixture on the bottom of the crust.
• Chill.
• Spoon softened ice cream into crust, spread evenly.
• Freeze until firm.
• Reheat fudge mixture if needed and spread over the top of the ice cream. If it is warm, work quickly as the ice cream will begin to melt.
• Sprinkle with chopped up peanut butter cups.
• Freeze until ready to serve
• Spread a thin layer on the bottom of the crust.

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