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Cheese filled crepes recipe

Posted on Oct 18th, 2021
by Matthew
Categories:
  • Recipes

Cheese-Filled Crepes recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • Breakfast
  • Brunch
  • cheese
  • crepes
  • savory

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and savory breakfast or brunch option? Look no further than this mouthwatering Cheese filled crepes recipe. These delicate, thin pancakes are filled with a creamy and gooey cheese filling, creating a perfect balance of flavors. Whether you're hosting a special occasion or simply treating yourself, these crepes are sure to impress. Get ready to indulge in a delightful combination of cheese, eggs, and herbs, all wrapped in a light and fluffy crepe.

Keywords: crepes, cheese, breakfast, brunch, savory.

Cheese filled crepes recipe details


By thesmartcookiecook.com
A recipe of Cheese filled crepes recipe. Read more below.
Cheese filled crepes recipe, recipe Rating: 4.6
Number of votes:106
Ingredients – Crepes:
1-1/2 cups flour
1 teaspoon salt
3 eggs
2 cups milk
1/2 teaspoon vanilla
2 Tablespoons powdered sugar (optional)
Filling:
One 8-ounce container of ricotta cheese
8 ounces cream cheese
Topping:
One 12-ounce bottle of Knudsenstrawberry, raspberry, or blueberry topping
1 package of frozen strawberries, raspberries or blueberries
2 Tablespoons corn starch
Sour cream for garnish
Instructions:

These are great for brunch, as you can prepare the filled crepes ahead of time and freeze them.

Crepes: Sift flour and salt in a bowl. Beat together eggs, milk, and vanilla. Make a well in the center of the dry ingredients and pour in liquid. Combine with a few strokes (don’t worry about lumps). Let the batter rest for an hour or so in the refrigerator. Wipe a second well-seasoned saute pan with oil. Heat over a high flame. Add scant 1/4 cup of batter to make each crepe. Cook until crepe can be flipped. Makes 14 crepes.

Filling: Combine cheeses with mixer until thoroughly blended. Put approximately 2 spoonfuls of cheese into each crepe and roll up. Lay seam-side down in a lightly oiled 9 x 13-inch casserole pan. The crepe should fill the width of the pan. Cover pan with foil and warm for 40 minutes in a 250-degree oven.

Topping: Put syrup and frozen berries in a saucepan. Bring to a simmer. Mix corn starch with enough water to make a thin, smooth mixture. Add to berry mixture, stirring until thickened. Place 2 crepes on each plate. Top with thickened berry mixture and a dollop of sour cream.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Cheese filled crepes recipe

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  • Breakfast
  • Brunch
  • cheese
  • crepes
  • savory

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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