Cream Cheese Honey Crêpes Food

CREPE FILLING

Steps:

• Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
• Spread on top of crepes and add desired toppings.

CREPES WITH CHEESE AND RAISINS

Steps:

• Prepare the crepes: In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
• Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used.
• In a food processor, combine sugar and lemon zest and process until lemon zest is minced. Add the cheese, butter, 1 egg, and a pinch of salt. Process until cheese is smooth. With the motor running, add the remaining eggs through the feed tube, one at a time. Add creme fraiche and process just to combine. Transfer to a bowl and stir in raisins and vanilla. Refrigerate for 2 hours or overnight.
• Make the glaze: Whisk together eggs and sugar. Whisk in heavy cream. Reserve.
• Preheat oven to 375 degrees F. Butter individual gratin dishes. Place about 2 tablespoons of filling in each crepe and roll to enclose. Arrange two or three crepes in each gratin dish.
• Pour glaze over crepes and bake until lightly browned, about 30 minutes.
• Serve in gratin dishes directly from the oven. Top with apricot marmalade.

HONEY CREAM CHEESE FILLED CRêPES

Steps:

• For filling:
• Beat together cream cheese, honey and nutmeg until creamy. Gently fold in the thawed whipped topping until combined. Refrigerate until ready to use.
• For grilled peaches:
• Melt butter in the microwave, whisk in sugar and cinnamon. Heat grill to high. Brush peaches cinnamon-sugar mixture and grill until golden brown, about 3 minutes.
• For crêpes:
• Spread 1 tablespoon of cheese filling over each crêpe, fold and serve topped with grilled peaches and garnished with remaining filling, honey, cinnamon and mint leaves.

SWEDISH CREAM CHEESE CREPES

Steps:

• Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
• Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.
• Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.
• Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.
• Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.

CREAM CRêPES

Steps:

• Whisk eggs and milk in medium bowl until blended. Stir in flour. Let stand 30 min.
• Spray 8-inch skillet with cooking spray. Heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.
• Beat cream cheese, sugar, lemon zest and juice until blended. Spread 2 rounded Tbsp. cream cheese mixture onto each crêpe; fold into quarters. Place on dessert plates.
• Cook and stir preserves and water in saucepan on low heat 2 to 3 min. or until heated through. Spoon over crêpes.