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Cream Cheese Crepes Recipe

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This recipe for Cream Cheese Crepes, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Gillund
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. flour
1 tsp sugar
1/2 tsp salt
1 c. milk
4 eggs,
3 tbsp. butter (melted and slightly cooled)

Directions:
Directions:
Combine flour, sugar and salt in mixing bowl. Add eggs and half the milk and beat with a rotary beater until smooth. Blend in the remainder of the milk and butter. Cover bowl and let it "rest" in refrigerator for about an hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes.---Before you cook the first crepe, cure pan by pouring in 1 T. cooking oil and place on med heat 2-3 min. Wipe with a paper towel. When pan is heated, pour in sufficient batter so that entire bottom is covered and then pour off excess back into container. Return to heat for 15-30 sec. or until the surface of the crepe is completely dry and slightly browned around edge. Remove from heat, tip the pan over and the crepe will fall out on a plate or into a freezer storage container. You can stack the crepes on top of one another. Return pan to heat and repeat.

For filling: cream together 8 oz. cream cheese, 1/2 C Confectioners sugar. Place in a plastic bag, cut off a small corner and squeeze 1/2 in diameter (log) on center of each crepe, fold crepe and roll up. Top w/ Cherry pie filling or whatever fruit topping you desire. Top with whipped cream.

Number Of Servings:
Number Of Servings:
12-16 crepes
Personal Notes:
Personal Notes:
Sam's favorite anytime of year

 

 

 

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