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Breakfast/brunch

Cream Crepes

Cream Crepes recipe
photo by:kraft
I didn't make it rest and I didn't use wine, just jam, and it was great!
posted by
kamanda
on 7/15/2012
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
1/2
tsp.  salt
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  sugar
1
tsp.  grated lemon zest
2
tsp.  lemon juice
1
cup  strawberry preserves
2
Tbsp.  dry white wine

Make It

BEAT eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly browned on both sides.

BEAT cream cheese, sugar, lemon zest and juice until well blended. Spread 2 rounded tablespoonfuls of the cream cheese mixture onto each crepe; fold into quarters.

MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.

Kraft Kitchens Tips

Size-Wise
Looking for something to serve at your next brunch? This crepe recipe makes enough for 8 servings.
Substitute
Substitute grape jelly for the strawberry preserves.
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