Cheese Crepes

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INGREDIENTS

2/3 cup flour
1/2 teaspoon salt
3 eggs, beaten
1 cup milk

2 (8-ounce) packages Neufchatel cheese, softened
1/4 cup sugar
1 teaspoon vanilla
Strawberry-Banana Topping

Combine flour, salt, and eggs; beat until smooth. Gradually add milk, mixing until well blended.

For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover bottom. Cook over medium-high heat until lightly browned on both sides, turning once.

Combine Neufchatel cheese, sugar, and vanilla, mixing until well blended. Spread approximately 1/4 cup cheese mixture onto each crepe. Fold in thirds.

Place in a 13 x 9-inch baking dish. Bake at 350 degrees, 15 to 20 minutes or until thoroughly heated. Serve with Strawberry-Banana Topping.

Makes 8 servings

STRAWBERRY-BANANA TOPPING

1 (10-ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 banana, sliced

Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1-1/4 cups; gradually add to cornstarch in saucepan, stirring until well blended. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Stir in fruit.

Makes 2 cups

TIP - Lightly grease and preheat the skillet or crepe pan until a drop of water sizzles when sprinkled on. If the skillet isn't really hot, crepes may be too thick and stick to the pan.