White Chocolate Cheesecake Crepe

Owners Phil Salazar and Candy Lam
Kawaii Crepe

This sweet-tart filling gets nutty crunch from a deconstructed macaroon garnish.

Ingredients
Crepe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 tsp salt
3 Tbsp melted butter

Macaroon Crunch
1/2 cup chopped blanched almonds
1/2 cup chopped walnuts
1/3 cup sweetened shredded coconut

White Chocolate Cheesecake
16 oz white chocolate
1/4 cup butter
24 oz cream cheese
1 1/3 cup sugar
2 1/2 cups sour cream
1 Tbsp vanilla extract

Raspberry sauce
12 oz frozen raspberries
3 Tbsp confectioner’s sugar
2 tsp lemon juice
1 Tbsp liqueur (optional)

Method
Crepe

1. Blend or whisk together all ingredients until smooth.
2. Refrigerate batter for 1 hour.
3. Oil pan and heat over medium heat.
4. Pour about 3 Tbsp batter into the heated pan, then tilt and swirl pan in a circular motion to coat evenly.
5. Cook crepe until browned, about one minute, then flip and cook the other side, about one minute. Repeat with remaining batter.

Macaroon Crunch

1. Toast at 350°F for 10 to 15 minutes, until crunchy and golden.

White Chocolate Cheesecake

1. Melt chocolate and butter in a bain marie, until smooth. Cool to room temperature.
2. Whip cream cheese and sugar until smooth. Whip in the white chocolate mixture until fully incorporated.
3. Add sour cream and vanilla and beat until smooth.

Raspberry Sauce

1. Purée ingredients in a blender. Strain to remove seeds. Refrigerate.