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Fruit 'n' Cream Crepes

 Fruit 'n' Cream Crepes
Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.
2 ServingsPrep: 20 min. + chilling Cook: 15 min.

Ingredients

  • 1/3 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup King Arthur Unbleached 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,

2 of 2

Fruit 'n' Cream Crepes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 crepes equals 329 calories, 17 g fat (10 g saturated fat), 110 mg cholesterol, 273 mg sodium, 38 g carbohydrate, 2 g fiber, 8 g protein.