Comida Kraft
Recipe Box

Creamy Filled Crêpes Suzette

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8 servings

OJ, marmalade and lemon juice give these creamy crêpes Suzette a triple layer of sweet and citrusy flavor.

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What You Need

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Make It

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  • Melt 3 Tbsp. butter. Add to eggs and milk in large bowl; whisk until blended. Add flour and 2 Tbsp. sugar; whisk until blended. Let stand 30 min.
  • Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom 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.
  • Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crêpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crêpes.
  • Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crêpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.
Please use alcohol responsibly.


Prepare using PHILADELPHIA Neufchatel Cheese.

Make Ahead

Crepes can be assembled ahead of time. Refrigerate until ready to heat in sauce as directed.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 330
% Daily Value
Total fat 22g
Saturated fat 13g
Cholesterol 135mg
Sodium 230mg
Carbohydrate 27g
Dietary fiber 0g
Sugars 16g
Protein 7g
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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