Creamy Cheesecake-Filled Crepes

Creamy Cheesecake-Filled Crepes
16 servings, 2 filled crepes each


Ingredients Weights Measures
eggs 16 fl oz 8 each
whole milk 40 fl oz 1-1/4 qt.
butter, melted 2 oz. 1/4 cup
vanilla - 2 tsp.
flour 1 lb. 1 qt.
salt - 2 tsp.
PHILADELPHIA Cheesecake Batter 6 lb. 2 tubs
strawberry preserves, warmed 1.5 lb. 2 cups
powdered sugar - 4 tsp.


WHISK eggs, milk, butter, vanilla, flour and salt until well blended. Let stand at room temperature 30 min.

HEAT 8-inch nonstick skillet on medium-high heat. Add 2 oz. batter; swirl to evenly coat inside of skillet. Cook 1 to 2 min. or until bottom of crepe is lightly browned; turn. Cook 30 sec. or until crepe is done. Remove from pan. Repeat with remaining batter to make 32 crepes (or to make 16 crepes for trial recipe), stacking crepes between pieces of parchment paper.

SPOON 3 oz. Cheesecake Batter down center of each crepe; roll up. Place, seam-sides down, in single layer in lightly buttered parchment paper-lined sheet pan.

BAKE in 350ºF standard oven 10 min.

FOR each serving: Plate 2 crepes; top evenly with 2 Tbsp. preserves and 1/4 tsp. powdered sugar.

Kraft Kitchens Tips

Special Extra
Garnish with fresh mint sprigs.
Prepare using thawed frozen ready-to-use crepes.
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