Cheesecake Crepes (dessert)

Cheesecake Crepes (dessert)

Yield: Makes about 18 crepes

Ingredients

  • 1 recipe of Crepes Bretonnes (see June Recipes)
  • Filling
  • 8 oz. cream cheese
  • 1 cup dry cottage cheese
  • 3 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • Topping
  • 1 can (15 oz.) pineapple tidbits
  • 2/3 cup orange juice
  • 1/3 cup sugar
  • 2 Tbsp. cornstarch
  • 1½ cup strawberries, sliced
  • Garnish: French Cream

Instructions

  1. Prepare Crepes Bretonnes
  2. Filling: Combine all the ingredients in a bowl. Beat well with a mixer until it is well combined.
  3. Preheat oven to 350 degrees.
  4. Prepare baking dish with cooking spray.
  5. Assemble the crepes: Spoon 1 rounded tablespoon of filling into each crepe.
  6. Fold 2 opposite sides towards the center, then fold remaining 2 sides, overlapping center.
  7. Place crepes in prepared baking dish.
  8. Cover and bake for 20 minutes.
  9. Topping: Drain the pineapple tidbits; reserve liquid.
  10. Measure the liquid and add enough orange juice to measure 1¼ cups juice.
  11. Add this to a medium saucepan.
  12. Combine the cornstarch and the sugar and add to the juice.
  13. Cook and stir until mixture is thick and bubbly. Cook 2 more minutes.
  14. Gently stir in the pineapple and strawberries.
  15. Serve over crepes. Garnish with French Cream, if desired.

Notes

Equipment:

Measuring cups and spoons, Electric mixer and bowl, Rubber spatula, Spoon, Baking dish (9x13 in.), Cooking spray, Colander, Citrus reamer, Medium saucepan, Small bowl, Knife and Wooden spoon

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