Desserts

Creamy Filled Crepes Suzette

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photo by:

kraft

time

prep:

25 min

total:

1 hr 5 min

servings

total:

8 servings

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What You Need

Tbsp. butter, divided

eggs

cup milk

3/4

cup flour

Tbsp. sugar, divided

1/4

tsp. salt

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup orange marmalade

1/4

cup orange-flavored liqueur

Tbsp. orange juice

Tbsp. brandy

Make It

MELT 3 Tbsp. butter. Add to eggs and milk in large bowl; beat with mixer until well blended. Add flour, 2 Tbsp. sugar and salt; beat until smooth.

HEAT 8-inch skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer to plate. Repeat with remaining batter to make a total of 8 crepes.

MIX cream cheese and marmalade until well blended; spread about 2 Tbsp. onto each crepe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crepes.

BRING liqueur, orange juice, and remaining butter and sugar in large skillet on medium heat just to boil; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crepes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes. Pour brandy over crepes; cook 1 min.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Flame Crepes Suzette

Before adding brandy to skillet, cook brandy in small skillet or saucepan on low heat until heated through. Remove from heat. Carefully ignite brandy; pour over crepes in skillet. Note: Brandy will burn off within 1 min.

Non-Alcoholic Version

Omit orange-flavored liqueur and brandy. Increase orange juice to 1/3 cup and add 2 Tbsp. lemon juice to sauce. Heat as directed.