Pink Crepes With Cream Cheese Filling Recipes

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SWEDISH CREAM CHEESE CREPES



Swedish Cream Cheese Crepes image

I call these Swedish crepes because I use a Swedish pancake instead of a regular crepe. My entire family loves these. I have to make a huge batch every time I make these. These also refrigerate very well for 2 to 3 days. Sprinkle crepes with powdered sugar before topping with berries, if you wish.

Provided by Mike

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 8h44m

Yield 15

Number Of Ingredients 16

3 cups milk
1 cup all-purpose flour
2 eggs
2 tablespoons melted butter
2 tablespoons white sugar
½ teaspoon salt
1 (16 ounce) package cottage cheese
1 (8 ounce) package cream cheese
1 cup confectioners sugar, or more to taste
2 teaspoons vanilla extract
1 ½ cups blueberries
2 cups water, or as needed
½ cup white sugar, or more to taste
3 tablespoons cornstarch, or as needed
1 ½ tablespoons cold water, or as needed
¼ teaspoon butter, or more as needed

Steps:

  • Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
  • Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.
  • Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.
  • Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.
  • Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 30.2 g, Cholesterol 53.9 mg, Fat 9.9 g, Fiber 0.6 g, Protein 8.3 g, SaturatedFat 6 g, Sodium 285 mg, Sugar 20.5 g

KRISTEN'S BROWN SUGAR CREPE FILLING



Kristen's Brown Sugar Crepe Filling image

This was my French-Canadian grandmother's recipe. It is so simple, but so good! My own variation is to add sliced bananas.

Provided by KRISTEN-RENEE

Categories     Desserts     Fillings

Time 15m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container sour cream
1 cup brown sugar
16 (7 inch) ready-to-use crepes
2 bananas, sliced
1 tablespoon confectioners' sugar

Steps:

  • Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 56.9 g, Cholesterol 112.6 mg, Fat 13.3 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 226.5 mg, Sugar 31.3 g

FRUIT 'N' CREAM CREPES



Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

Steps:

  • In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

CREAM FILLED CREPES WITH TART CHERRY SAUCE



Cream Filled Crepes With Tart Cherry Sauce image

This luscious dish can be made for breakfast or dessert. Sweet prepared crepes surround a rich cream filling and topped with a tart cherry sauce. Add dollops of whip topping and you've created something special in no time.

Provided by Vseward Chef-V

Categories     Dessert

Time 2m

Yield 6 serving(s)

Number Of Ingredients 13

12 prepared crepes
1 tablespoon cooking oil
8 ounces light cream cheese
8 ounces mascarpone cheese
1/3 cup Splenda sugar substitute
20 ounces frozen pitted cherries, thawed (Preferrably sour cherries)
2/3 cup sugar
1/3 cup cranberry juice
1/3 cup water
1/4 cup lemon juice
2 tablespoons cornstarch
1/4 cup water
12 tablespoons whipped topping, thawed

Steps:

  • CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
  • Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
  • Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
  • SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
  • Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
  • Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
  • Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.

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