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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Stuffed Feather Light Pancakes Recipe

Brought to you by Jacob's Resting Place 1790 B&B

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Yield: 8 servings

Ingredients:
Batter:
1 cup sifted flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
2 eggs, beaten slightly
1 1/4 cups milk

Filling:
8 ounce pkg of light cream cheese
1/4 teaspoon vanilla
powdered sugar to taste
1/2 teaspoon of heavy cream
1 small jar of preserves (berry, peach or apricot)
berries, peaches or apricots, thinly sliced

Instructions:
Mix the batter ingredients. Let the batter sit for one hour. Meanwhile, mix cream cheese, vanilla and powdered sugar, and thin with 1/2 teaspoon or more of heavy cream until smooth and easily spreadable.

Spray a crepe pan or small fry pan with cooking spray each time you cook a pancake. Put enough batter in the pan so that when you swirl it around, it thinly covers the bottom of the pan. When the top loses its shine, turn the pancake over. It takes only a minute or two. Keep warm and covered while cooking the remaining pancakes.
After all the crepes are cooked, spread approximately 1 tablespoon cheese mixture on each, spreading the cheese all the way to one edge. Top with 1/2 teaspoon preserves and 2 slices of fruit on each pancake. Roll crepes, starting at edge covered with cheese. Seam should be down when finished.

Cover with foil and keep in the oven at lowest temperature until time to serve. Sprinkle with powered sugar just before serving.

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