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Fruit Filled Crepes recipe

Fruit Filled Crepes.

Greet the spring season with this delectabletreat. Feather-light crepes wrap like a hug around a richly deliciousfruit-and-cream-cheese filling. Make these crepes for breakfastor dessert using your favorite flavor of pie filling or topping.

Recipe: Fruit Filled Crepes

Crepes:2 large eggs1 cup milk1/2 teaspoon salt1 cup all-purpose flour2 tablespoons melted butterFilling:12 ounces whipped cream cheese1/3 cup powdered sugar2 (21-ounce) cans any variety COMSTOCK®or WILDERNESS® More Fruit Filling or Topping

  • For Crepes: Beat eggs in blender untillightly frothy; add milk, salt, flour and melted butter. Blenduntil smooth. Let stand 5 minutes.
  • Heat a 7-inch crepe pan or non-stick skilletover medium heat, spray with light coating of non stick spray.Pour approximately 1/8 cup of batter in center of pan,* tiltthe pan so the batter spreads evenly on bottom of pan. Cook untiledges lift easily from pan. Use spatula to flip crepe over; heatone additional minute. Remove from pan, and repeat until allbatter is used. Stack crepes between layers of wax paper. (Crepescan be made the day before and stored in an air tight containerin refrigerator.)
  • For Filling: In small bowl, mix whippedcream cheese and powdered sugar until blended.
  • Spread 2 to 3 tablespoons of cream cheesemixture on to one half of each crepe,** spoon 1/3 cup of cannedfruit filling. Fold crepe in quarters.

    Makes 12 crepes; 5 to 6 servings. Prep/Cook time: 30 minutes.

    *Tip: you may adjust the thinness of thecrepes by adding more or less batter to pan. By using blender,you can pour directly from blender into skillet. Remember tolightly spray between each crepe.

    **Tip: For a more decorative touch, youcan use a decorating bag and pipe the cream cheese mixture intothe folds of the crepe.

    Recipe and photograph provided courtesyof Birds Eye Foods, Inc. Comstock® and Wilderness® arebrands of Birds Eye Foods, Inc. Copyright ©2008.

    San Francisco crepe making

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