Artichoke Cream Cheese Crepes

Artichoke Cream Cheese Crepes
40 servings, 2 crepes each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, cubed - -
milk - -
Canned artichoke hearts, drained, chopped - -
KRAFT Grated Parmesan Cheese - -
Frozen chopped spinach, thawed, drained - -
garlic powder - -
Prepared crêpes (7 inch) - -


PLACE cream cheese and milk in large saucepan; cook on low heat until cream cheese is completely melted, stirring occasionally.

ADD artichokes, Parmesan cheese, spinach and garlic powder; cook until thoroughly heated, stirring occasionally.

SPOON 1/2 cup of the artichoke filling down center of each crepe; roll up.

Kraft Kitchens Tips

For a lower fat dish, prepare as directed, substituting Philadelphia Neufchatel for Philadelphia Cream Cheese.
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