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Breakfast/brunch

Cream Crêpes

Cream Crêpes recipe
photo by:kraft
In this elegant dessert or brunch dish, homemade crêpes are spread with a lemony cream cheese, folded and served with a warm strawberry sauce.
time
prep:
20 min
total:
1 hr 10 min
servings
total:
8 servings
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What You Need

3
 eggs
1
cup  milk
2/3
cup  flour
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  sugar
1
tsp.  zest and 2 tsp. juice from 1 lemon
1
cup  strawberry preserves
2
Tbsp.  water

Make It

WHISK eggs and milk in medium bowl until blended. Stir in flour. Let stand 30 min.

SPRAY 8-inch skillet with cooking spray. Heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.

BEAT cream cheese, sugar, lemon zest and juice until blended. Spread 2 rounded Tbsp. cream cheese mixture onto each crêpe; fold into quarters. Place on dessert plates.

COOK and stir preserves and water in saucepan on low heat 2 to 3 min. or until heated through. Spoon over crêpes.

Please use alcohol responsibly.

Kraft Kitchens Tips

Size Wise
Since this simple, yet elegant, recipe serves 8, it's the perfect dish to serve at your next brunch.
Substitute
Substitute grape jelly for the strawberry preserves.
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