CREAMY FILLED CRêPES SUZETTE

Creamy Filled Crêpes Suzette image

Get creative with our Creamy Filled Crêpe Suzette recipe! Marmalade, OJ and lemon juice give our crêpe Suzette a triple layer of sweet and citrusy flavor.

Provided by My Food and Family

Categories Dairy

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

7 Tbsp. butter, divided
3 eggs
1 cup milk
3/4 cup flour
5 Tbsp. sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup orange marmalade
1/3 cup orange juice
2 Tbsp. fresh lemon juice

Steps:

Melt 3 Tbsp. butter. Add to eggs and milk in large bowl; whisk until blended. Add flour and 2 Tbsp. sugar; whisk until blended. Let stand 30 min.
Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.
Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crêpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crêpes.
Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crêpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.

Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 135 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g