Cheese filled crepes recipe
Cheese-Filled Crepes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Ingredients – Crepes:
- 1-1/2 cups flour
- 1 teaspoon salt
- 3 eggs
- 2 cups milk
- 1/2 teaspoon vanilla
- 2 Tablespoons powdered sugar (optional)
- One 8-ounce container of ricotta cheese
- 8 ounces cream cheese
- 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
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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