WARM CHEESECAKE CREPES
I usually make the crepes, filling and sauce for this recipe the day before. The next morning, I assemble them for baking and warm the sauce. It might seem complicated, but it's not difficult, and the results are so worth it! -Patricia Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the cream cheese, cottage cheese and sugar until well blended. Beat in eggs and vanilla. Spread about 2 tablespoons filling down the center of each crepe; roll up. Place in two ungreased 11x7-in. baking dishes. Bake at 350° for 18-22 minutes or until a thermometer reads 160°., Drain pineapple, reserving juice. In a small saucepan, combine the sugar, cornstarch, orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in fruit. Serve with crepes.
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 9g protein.
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Mohammad Jamal hossain
[email protected]These crepes were divine! The cheesecake filling was smooth and creamy, with the perfect balance of sweetness and tanginess. The crepes themselves were delicate and cooked to perfection. I served them with fresh berries and a dollop of whipped cream,
Charlotte Ertel
[email protected]I'm not much of a baker, but these crepes were surprisingly easy to make. The instructions were clear and concise, and I didn't have any trouble following them. The crepes turned out beautifully, and the cheesecake filling was delicious.
Habeeb Nurudeen
[email protected]These crepes were a little tricky to flip, but other than that, this recipe was a breeze. The cheesecake filling was amazing, and the crepes were the perfect vessel for it.
Madison Kercenneck
[email protected]I'm thinking of trying this recipe with a different type of fruit filling, like strawberries or blueberries. I think it would be just as delicious.
Jagun Samuel
[email protected]These crepes are perfect for a special occasion breakfast or brunch. They're also great for dessert, served with a scoop of ice cream or a dollop of whipped cream.
Ruben Corchado
[email protected]I added a bit of cinnamon and nutmeg to the cheesecake filling, and it gave it a really nice warm flavor. I also served the crepes with a caramel sauce, which was the perfect finishing touch.
Harmoni McCullough
[email protected]These crepes are a great way to use up leftover cheesecake. I simply spread the cheesecake on the crepes, roll them up, and then slice them into pieces. They're perfect for a quick and easy snack or dessert.
Ibrahim Nura
[email protected]I made these crepes for my family for breakfast, and they were a huge hit! Everyone loved the combination of the sweet and tangy cheesecake filling with the delicate crepes.
Yasin Going Yt
[email protected]These crepes are the perfect way to start your day. They're light and fluffy, and the cheesecake filling is just sweet enough. I love serving them with a cup of coffee or tea.
Miah Bilal
[email protected]I've made these crepes several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly. I love that I can use different fillings, so I can always change things up.
Silent Rugged
[email protected]These crepes were absolutely delicious! The cheesecake filling was creamy and smooth, and the crepes were cooked to perfection. I would definitely recommend this recipe to anyone looking for a special treat.
even tamang
[email protected]I'm thinking of trying this recipe with a different type of fruit filling, like strawberries or blueberries. I think it would be just as delicious.
Abdul Muneeb
[email protected]These crepes are perfect for a special occasion breakfast or brunch. They're also great for dessert, served with a scoop of ice cream or a dollop of whipped cream.
Su Her
[email protected]I added a bit of lemon zest to the cheesecake filling, and it really brightened up the flavor. I also served the crepes with a raspberry sauce, which was the perfect complement to the cheesecake filling.
Nomfundo Makhoba
[email protected]I used a gluten-free flour blend to make these crepes, and they turned out great! They were just as delicious as the traditional crepes, and my gluten-intolerant friends were able to enjoy them too.
Sheekh Kuli77
[email protected]The crepes were a little tricky to flip, but other than that, this recipe was a breeze. The cheesecake filling was amazing, and the crepes were the perfect vessel for it.
Benjamin Whitt
[email protected]These crepes were a hit with my family! Everyone loved the combination of the creamy cheesecake filling and the delicate crepes. I'll definitely be making them again.
Jillian Chamberlain
[email protected]I'm not much of a baker, but these crepes were surprisingly easy to make. The instructions were clear and concise, and I didn't have any trouble following them. The crepes turned out beautifully, and the cheesecake filling was delicious.
Nina Morgan
[email protected]These crepes were divine! The cheesecake filling was smooth and creamy, with the perfect balance of sweetness and tanginess. The crepes themselves were delicate and cooked to perfection. I served them with fresh berries and a dollop of whipped cream,