Cheese Crepes

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  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1 cup milk
  • 16 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Strawberry-Banana Topping

  • 1 (10 ounce) package frozen strawberries, thawed
  • 1 tablespoon cornstarch
  • 1 banana, sliced


  1. Crepes: Combine flour, salt and eggs; beat until smooth. Gradually add milk, mixing until well blended.
  2. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover bottom. Cook over medium-high heat until lightly browned on both sides, turning once.
  3. Combine cream cheese, sugar and vanilla extract, mixing until well blended. Spread approximately 1/8 cup cheese mixture onto each crepe. Fold in thirds. Place in 13 x 9-inch baking dish.
  4. Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated.
  5. Serve with Strawberry-Banana Topping.
  6. Strawberry-Banana Topping: Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1 1/2 cups; gradually add to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Boil for 1 minute. Stir in fruit.