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Crepes
1 1/2 C. milk
1 C. flour
2 eggs
1 T. oil
1/4 t. salt
Combine all ingredients and beat with the mixer until well mixed.
Heat a lightly greased 6 inch skillet. Spoon in 2 T. of the batter and swirl to
even the batter out. Brown on one side only. Repeat, greasing pan occasionally
to make 18 total crepes.
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Cheesecake Crepes
Filling:
8 oz. cream cheese
1 C. dry cottage cheese
3 T. sugar
1 t. vanilla
1 egg
Combine all these ingredients in a bowl. Beat well with a mixer until it is well
combined.
To assemble the crepes:
Spoon 1 rounded tablespoon of filling into each crepe. Fold 2 opposite sides
towards the center, then fold remaining 2 sides, overlapping center. Place
crepes in a lightly greased 9 x 13 baking dish. Cover and bake at 350°F. for 20
minutes.
Topping:
1 can (15 oz.) of pineapple tidbits
2/3 C. orange juice
1/3 C. sugar
2 T. cornstarch
1 1/2 C. strawberries or raspberries
Drain the tidbits. Reserve liquid. Measure it and add enough orange juice to
measure 1 1/4 cups juice. Add it to a medium saucepan. Combine the cornstarch
and the sugar and add to the juice. Cook and stir until mixture is thick and
bubbly. Cook 2 more minutes. Gently stir in pineapple and strawberries. Serve
over crepes.
Note: Make and fill the crepes the day before. Cover and refrigerate them. Bake
for 30 minutes for the chilled crepes.
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