2 cups whipped cream cheese
4 tablespoons maple syrup
1/2 cup fresh blueberries
1/2 cup full-fat Greek yogurt
Fresh blueberries, for garnish
Fresh blackberries, for garnish
Frieda’s kumquats, thinly sliced, for garnish
Chopped almonds, for garnish
To prepare vanilla cream filling. In small bowl, combine whipped cream cheese and maple syrup. Using knife, make vertical cut down vanilla bean and scrape seeds into bowl. Stir well to combine and set aside.
To prepare blueberry sauce, combine blueberries and Greek yogurt in blender container. Blend until mixture is smooth. Set aside until ready to use.
To assemble crêpes, place 1 crêpe on plate and add 1/4 cup vanilla cream mixture to half of crêpe. Fold other half over, then fold in half once again. Repeat with remaining crêpes.
Spoon blueberry sauce over crêpes, then top with blueberries, blackberries, kumquat slices and chopped almonds.