Looking for a brunch dish that'll make 'em ooh and ahh? Try our lovely Tortilla Crepes, stuffed with strawberries and cream cheese and drizzled with syrup.
What You Need
Original recipe yields 4 servings
2 Tbsp. sugar, divided
1-1/2 cups sliced fresh strawberries
4 flour tortillas (8 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 Tbsp. oil
2 Tbsp. maple-flavored or pancake syrup
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Let's Make It
Reserve 2 tsp. sugar. Toss strawberries with remaining sugar.
Spread tortillas with cream cheese. Spoon 1/4 cup strawberries onto each tortilla; fold in half. Whisk egg, milk and reserved sugar in pie plate until blended.
Heat oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook 1 min. on each side or until lightly browned on both sides.
Serve topped with remaining strawberries and maple-flavored syrup.
Prepare using PHILADELPHIA Neufchatel Cheese.
Serve with mugs of hot freshly brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.