recipes
Creamy Cheesecake-Filled Crepes
Crepes filled with a sweet cheesecake filling made from PHILADELPHIA Cheesecake Batter, baked and served with strawberry topping and powdered sugar.
30 min
prep time
60 min
total time
servings
Print:
Ingredients
8
each
Extra large eggs
5
cup
Whole milk
1/4
cup
Butter, melted
2
tsp.
Vanilla
4
cup
Flour
2
tsp.
Salt
2
cup
Strawberry preserves
4
tsp.
Powdered sugar
Instructions
Preparation Steps
Whisk
Eggs, milk, melted butter, vanilla, flour and salt until well blended. Let batter stand at room temperature for 30 minutes.
Heat
An 8-inch nonstick skillet on medium heat. Add 2 oz. of batter and swirl to evenly coat the bottom of the pan. Cook 1-2 min. until the bottom of the crepe is golden brown, then flip over and cook another 30 seconds until crepe is done. Remove from pan and repeat with remaining batter to make 32 crepes, stacking each between pieces of parchment paper.
Spoon
3 oz. of PHILADELPHIA Cheesecake Batter down the center of each crepe. Roll up placing seam sides down in a single layer on a lightly buttered parchment paper lined sheet pan.
Bake
In 350 F oven for 10 min.
Arrange
2 crepes on a serving plate. Top each crepe with 1 Tbsp. preserves and dust with 1/4 tsp. powdered sugar.