Side Pannel
Cherry Cheesecake Crepes
Cherry Cheesecake Crepes
- Recipe Submitted by maryjosh on 11/29/2016
Ingredients List
- Crepes:
- 1 cup whole wheat flour (or sub all purpose)
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- Cherry filling:
- 2 cups frozen pitted cherries (or use fresh)
- 1½ cups plus 2 teaspoons water
- ¼ cup brown sugar
- 2 teaspoons corn starch
- 1 teaspoon vanilla
- Cream cheese:
- 1 8oz package light cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla
Directions
Crepes:
Combine all ingredients in a medium bowl and blend with an immersion blender (alternatively, use a blender if you don't have an immersion blender).
Heat a medium skillet over medium heat. Spray with non stick spray and place about ¼ cup of batter in the center of the pan. Gently turn the pan to coat the bottom.
Cook for about 1 minute until starting to brown. Flip the crepe and cook for another 30 seconds.
Continue until all batter is used (you should get about 6 crepes), cover and set aside if serving warm, or set aside in the refrigerator if serving cold later on.
Cherry filling:
In a medium pan, combine cherries, 1½ cups water and brown sugar. Bring to a simmer and cook until cherries are softened and heated through.
Combine corn starch with 2 teaspoons water. Gradually add to cherries, stirring, until you reach your desired consistency. Set aside. (Refrigerate if serving cold)
Cream cheese:
In a medium bowl combine cream cheese, sugar and vanilla. Beat until smooth. Set aside.
Assembly:
Spread one side of each crepe with cream cheese. Top with cherry filling and roll or fold. Top with whipped cream and extra cherry filling if desired.
*If serving these cold, be sure to refrigerate everything until needed.
Combine all ingredients in a medium bowl and blend with an immersion blender (alternatively, use a blender if you don't have an immersion blender).
Heat a medium skillet over medium heat. Spray with non stick spray and place about ¼ cup of batter in the center of the pan. Gently turn the pan to coat the bottom.
Cook for about 1 minute until starting to brown. Flip the crepe and cook for another 30 seconds.
Continue until all batter is used (you should get about 6 crepes), cover and set aside if serving warm, or set aside in the refrigerator if serving cold later on.
Cherry filling:
In a medium pan, combine cherries, 1½ cups water and brown sugar. Bring to a simmer and cook until cherries are softened and heated through.
Combine corn starch with 2 teaspoons water. Gradually add to cherries, stirring, until you reach your desired consistency. Set aside. (Refrigerate if serving cold)
Cream cheese:
In a medium bowl combine cream cheese, sugar and vanilla. Beat until smooth. Set aside.
Assembly:
Spread one side of each crepe with cream cheese. Top with cherry filling and roll or fold. Top with whipped cream and extra cherry filling if desired.
*If serving these cold, be sure to refrigerate everything until needed.
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