Fruit 'n' Cream Crepes Recipe

5 3 2
Fruit 'n' Cream Crepes Recipe
Fruit 'n' Cream Crepes Recipe photo by Taste of Home
Publisher Photo

Fruit 'n' Cream Crepes Recipe

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5 3 2
Publisher Photo
Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.
Recommended: Dessert Crepes Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min.

Ingredients

  • 1/3 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons confectioners' sugar
  • 1/4 teaspoon baking powder
  • Dash salt
  • 2 teaspoons butter, divided
  • FILLING:
  • 2 ounces cream cheese, softened
  • 3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
  • 4 teaspoons 2% milk
  • 1/8 teaspoon vanilla extract
  • 1/3 cup each fresh blueberries, strawberries and raspberries

Directions

In a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed.
For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar. Yield: 2 servings.
Originally published as Fruit 'n' Cream Crepes in Cooking for 2 Spring 2005, p27

Nutritional Facts

2 each: 329 calories, 17g fat (10g saturated fat), 110mg cholesterol, 273mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 8g protein.

  • 1/3 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons confectioners' sugar
  • 1/4 teaspoon baking powder
  • Dash salt
  • 2 teaspoons butter, divided
  • FILLING:
  • 2 ounces cream cheese, softened
  • 3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
  • 4 teaspoons 2% milk
  • 1/8 teaspoon vanilla extract
  • 1/3 cup each fresh blueberries, strawberries and raspberries
  1. In a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
  2. In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed.
  3. For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar. Yield: 2 servings.
Originally published as Fruit 'n' Cream Crepes in Cooking for 2 Spring 2005, p27

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Reviews forFruit 'n' Cream Crepes

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MY REVIEW
lazygirl3459 User ID: 2886063 132418
Reviewed Sep. 26, 2013

"Double up .A great summer breakfast lite and filling."

MY REVIEW
melodious88 User ID: 4245799 153195
Reviewed Feb. 10, 2011

"I would recommend doubling the filling for 2 servings, but other than that this is a great recipe. My husband and I loved it!"

MY REVIEW
jslvsclf User ID: 919747 65492
Reviewed May. 3, 2009

"Thanks!"

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