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Warm Cheesecake Crepes Recipe

I usually make the crepes, filling and sauce for this recipe the day before. The next morning, I assemble them for baking and warm the sauce. It might seem complicated, but it's not difficult, and the results are so worth it! —Patricia Prescott, Manchester, New Hampshire

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Warm Cheesecake Crepes Recipe

Prep: 15 min. Bake: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup 4% cottage cheese
1/4 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
16 prepared crepes (9 inches)
SAUCE:
1 can (20 ounces) pineapple tidbits
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/2 cup canned mandarin oranges
1-1/2 cups fresh strawberries, quartered

Directions

In a small bowl, beat the cream cheese, cottage cheese and sugar until well blended. Beat in eggs and vanilla. Spread about 2 tablespoons filling down the center of each crepe; roll up. Place in two ungreased 11-in. x 7-in. baking dishes. Bake at 350° for 18-22 minutes or until a thermometer reads 160°.
Drain pineapple, reserving juice. In a small saucepan, combine the sugar, cornstarch, orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in fruit. Serve with crepes. Yield: 8 servings.

Originally published as Warm Cheesecake Crepes in Taste of Home Fall 2012

Blintz

A thin pancake or crepe traditionally stuffed with a ricotta or cottage cheese filling, folded into a packet and pan-fried until lightly browned. A fruit topping often tops a blintz. Blintzes were popularized in the United States by Jewish immigrants who used them in their cuisine.