A wonderful breakfast crepe that is from the Burgundy region of France, where Creperias can be found everywhere. Sweet but with a hint of blackberries, these are one of the most raved over breakfasts. Served with meat on the side and also fresh fruits, as well as our first course breakfast buffet of assorted fruits and coffee cakes.
Soften cream cheese with black current jam in oven at 170 F., for about 30 minutes, also at this time place an 8x8 Pyrex pan to warm in oven.
In order in blender, add egg, milk, flour, brandy, oil and salt. Blend well and let sit for 5 minutes.
Heat electric griddle or skillet to 325, and spray with vegetable oil or butter lightly, pour batter into 5" circles and then rotate pan slightly to spread batter a little bit till around 6 or 7 inches in diameter. Cook till slightly golden brown on each side. Once cooked place in a warmed 8x8 pan, and cover with foil. Use all batter and store in the warmed pan covered.
Once finished, fold the cream cheese/jam gently, till a nice consistency, and spread over crepe, nearly to the edge. Roll crepe starting from one side towards the other, do this several times, and serve on a plate, dust lightly with powdered sugar, and place a dollop of the cream cheese/jam mixture over the crepe, you can garnish with fresh blackberries as well.