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Crepes with Cream Cheese Filling Recipe

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This recipe for Crepes with Cream Cheese Filling is from The Neuman-Ladd Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepe:
4 eggs
1/2 C butter melted
1/3 C sugar
1 C milk
1/4 C water
1 tsp vanilla
1 C flour
dash salt

Cream Cheese Filling:
1 C sour cream, at room temperature
1 8 oz package cream cheese, softened to room temperature
1 C powdered sugar
Directions:
Directions:
Crepe Batter:
In a blender, place all ingredients, except flour. Blend together. Sprinkle in flour, blend until incorporated. Refrigerate the batter for 1 hour or over-night (just stick the blender in the fridge). After refrigerating the batter, blend again on HIGH for 1 minute. This adds air into the batter.

Lightly butter an 8-inch non-stick skillet and place on medium heat (you may need to adjust heat according to how fast crepes are cooking, don't cook them on high, they will burn. Pour 1/4 cup of batter into the skillet and SWIRL pan around until bottom of pan is covered with a very THIN layer of batter. Cook for about 30 seconds or until edges can be lifted with a spatula. Use fingers to FLIP crepe. Cook opposite side for 5-10 seconds. Crepe should slide right out of pan.

Cream Filling:
Mix cream cheese and sour cream with electric mixer until smooth. Add in powdered sugar and mix to incorporate.
Personal Notes:
Personal Notes:
We like to drizzle maple syrup over the cream cheese filled crepes!

 

 

 

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