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Artichoke Cream Cheese Crepes

Artichoke Cream Cheese Crepes
 
Yield:
40 servings, 2 crepes each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, cubed 12 lb. 4 loaves
milk 3 lb. 1-1/2 qt.
Canned artichoke hearts, drained, chopped 4 lb. 3 qt.
KRAFT Grated Parmesan Cheese 1 lb. + 8 oz. 1-1/2 qt.
Frozen chopped spinach, thawed, drained 2 lb. + 4 oz. 1-1/2 qt.
garlic powder - 1-1/2 Tbsp.
Prepared crêpes (7 inch) - 80 each

Directions

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

TIP
For a lower fat dish, prepare as directed, substituting Philadelphia Neufchatel for Philadelphia Cream Cheese.
K:17648v01:97317
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