Best Warm Cheesecake Crepes Recipes

LEMON CHEESECAKE CREPES

Steps:

• Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
• Once the batter has set, heat a small pan and add butter.
• Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.
• Cook for about 30 seconds, then flip and cook for another 10 seconds.
• Move them to a flat cutting board to cool and continue until batter is gone.
• Combine all ingredients in a bowl or stand mixer fitted with a paddle attachments and beat until light and fluffy, about 2 to 3 minutes.
• Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.
• Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.
• Garnish with lemon slices and extra lemon zest if desired.

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

EASY SAVOURY CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

STRAWBERRY CHEESECAKE CREPES

Steps:

• 1. Crepes: 1. In a blender, mix all ingredients and blend until smooth. 2. Heat a small (10 inch) round non-stick skillet to medium/high. 3. Spray pan lightly with PAM before each crepe. 4. Pour about 2-3 TBSP of batter into the hot pan and immediately begin gently swirling the batter so as to coat the entire bottom of the pan. 5. Cook for a minute or two until the crepe begins to lift off the side of the pan. 6. Using a soft spatula, gently remove the crepe and stack on a warm plate. 7. Continue for the rest of the batter. Makes about 20 crepes.
• 2. Cream Cheese Filling 1. In a bowl mix softened cream cheese, powdered sugar, lemon juice, lemon zest, vanilla, and sour cream with a mixer until smooth. 2. Gently fold in whipped cream to incorporate. 3. Chill until crepes are ready for filling.
• 3. Fruit Filling 1. In a separate bowl, add fruit and sugar and allow to sit for 15-20 minutes (or while you make the crepes)
• 4. Assembly 1. Take a warm crepe, add about 2 TBSP of Cream Cheese Filling and 1-2 TBSP of Fruit Filling. 2. Gently roll up the crepe and eat! 3. I like to either serve these buffet style for my family so they can fill theirs their own way (sometimes even with a drizzle of chocolate syrup on top and a dusting of powdered sugar) or I make a large batch and roll them into a casserole dish to share at family gatherings.