I need the recipe for crepes stuffed with vanilla cream chesse filling.?

Answer 1

Cheesecake Crepes

Ingredients
1-1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon cooking oil
1/4 teaspoon salt
1 egg, beaten
1 8-ounce package cream cheese
1 cup dry cottage cheese
2 tablespoons sugar
1 teaspoon vanilla
1 15-1/4-ounce can pineapple tidbits (juice pack)
About 2/3 cup orange juice
1/4 cup sugar
2 tablespoons cornstarch
1-1/2 cups sliced strawberries or whole raspberries

Directions
1. For crepes, in a bowl combine milk, flour, eggs, oil, and salt. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter to make 18, greasing skillet occasionally.

2. For filling, beat together egg, cheeses, the 2 tablespoons sugar, and vanilla. Spoon 1 rounded tablespoon in center of unbrowned side of each crepe. Fold 2 opposite sides of crepes toward center; then fold remaining 2 sides, overlapping edges. Place crepes in a 12x7-1/2x2-inch baking dish. Cover; heat in a 350 degree F oven for 20 minutes or until hot.

3. Meanwhile, drain pineapple tidbits, reserving juice. Set pineapple aside. Add about 2/3 cup orange juice to pineappple juice to make 1-1/4 cups liquid. In a medium saucepan combine the 1/4 cup sugar and the cornstarch. Stir in juice mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Gently stir in strawberries or raspberries and pineapple tidbits. Serve over crepes. Makes 6 servings.

Make-Ahead Tip: Make and fill the crepes the day before. Then cover and refrigerate them. To serve, allow about 30 minutes to bake the chilled, filled crepes. While the crepes are heating; prepare the sauce.

Answer 2

I don't know of any crepe recipes, but this ITALIAN CANNOLI is marvelous. It's filled with Ricotta cheese - which I'm sure you can substitute with cream cheese, if that's what you have on hand.

Many years ago I worked in an Italian restaurant, and the most popular after dinner cookie was the Cannoli. It's a tube cookie, filled with a sweetened Ricotta. Add a little lemon zest, powdered sugar, and even chocolate. YUMMY. Here a recipe that's similar, and then below you can find another I found on the web.
CANNOLI
2 1/2 cups of all-purpose flour
1/2 cup of extra fine sugar
1/4 cup of dry, white wine
Pinch salt
1/4 teaspoon of cinnamon
2 tablespoons of honey
1 egg white

FILLING:
10 ounces of Ricotta cheese
1/2 cup of extra fine granulated sugar
1 teaspoon of vanilla
4 tablespoons of milk
2 tablespoons of chocolate chips

Place flour directly on large board or table. Make a well in the center of the flour; gently fill well with wet ingredients; wine, honey, sugar, salt, whole egg, egg white and cinnamon. Mix texture thoroughly until stiff. Shape into ball, wrap in plastic and chill for two hours. Working with one piece of dough at a time, roll out on lightly floured surface. Roll out thin. Cut dough into 4 inch squares. Wrap each square diagonally around metal or wooden cannoli form and fasten with egg white. Keep dry in oil until golden brown. Fry a few at a time. Cool slightly and remove from forms. Combine and beat together the Ricotta cheese, sugar and vanilla until smooth. Stir in milk. Add chocolate chips. Refrigerate until ready to use. Just before serving, fill cannoli shells with Ricotta filling and sprinkle shells with confectioners sugar. Shells may be stored for up to two months in an air tight, sealed container.
http://www.basic-recipes.com/r/pas/can/c...
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Answer 3

BLITZES

CREPE:

3 eggs
3 tbsp. salad oil (vegetable)
1 1/2 c. milk
1 c. flour
1/2 tsp. salt
1/3 c. butter, melted

FILLING:

1 egg yolk
2 tbsp. sugar
8 oz. sm. curd cottage cheese
8 oz. cream cheese
1/4 tsp. vanilla
2 tbsp. butter

TOPPING:

1 c. sour cream
1 c. strawberry preserves
Powdered sugar

1. Make Batter: In blender, beat eggs, salad oil and milk to blend well. Add flour and salt. Continue to beat until batter is smooth and flour is dissolved. Refrigerate covered for 30 minutes or until ready to use.
2. Make Cheese Filling: In medium bowl, combine egg yolk and sugar; beat with portable electric mixer until thick and light yellow. Add cheeses and vanilla. Stir until well combined. Makes 3 cups. Refrigerate until ready to use.

3. Cook Crepes: Slowly heat an 8 inch skillet (on electric range I use medium to medium high). To test temperature, drop a little water onto hot skillet; water should roll off in drops. For each blintz, brush inside of pan lightly with melted butter. Measure 3 tablespoons batter into 1/4 cup measure. Pour in all at once, rotating skillet quickly to spread evenly.

Batter should be like heavy cream. If it seems too thick, dilute with a little milk. Cook until golden on underside (one minute), remove, loosening edge with spatula. Dry on paper towels. Stack, browned side up, with waxed paper between blintzes. Makes 20.

4. Fill Crepes: Spread 3 level tablespoons filling on browned side of each blintz, making a rectangle 4 inches long. Fold 2 opposite sides over filling, then overlap ends, covering filling completely.

5. Cook Blintzes: Melt 1 tablespoon butter in large skillet over medium heat. Add 4 blintzes, not touching, seam side down. Saute both sides of blintzes. Keep warm in a low oven while cooking rest. Serve hot, sprinkled with powdered sugar, sour cream and preserves. Serves 5.

Answer 4

I don't have the answer to this question but I know were u can' get it. You can get it at Google.com. Then in the blank space write what you are looking for,then click search ir you can do the same at ask.com.

Answer 5

allrecipes.com

Answer 6

google it and your answer will be there