Cheesecake Crepes

Cheesecake Crepes


8 oz. cream cheese

1 C. dry cottage cheese

3 T. sugar

1 t. vanilla

1 egg

Combine all these ingredients in a bowl. Beat well with a mixer until it is well combined.

To assemble the crepes:

Spoon 1 rounded tablespoon of filling into each crepe. Fold 2 opposite sides towards the center, then fold remaining 2 sides, overlapping center. Place crepes in a lightly greased 9 x 13 baking dish. Cover and bake at 350°F. for 20 minutes.


1 can (15 oz.) of pineapple tidbits

2/3 C. orange juice

1/3 C. sugar

2 T. cornstarch

1 1/2 C. strawberries or raspberries

Drain the tidbits. Reserve liquid. Measure it and add enough orange juice to measure 1 1/4 cups juice. Add it to a medium saucepan. Combine the cornstarch and the sugar and add to the juice. Cook and stir until mixture is thick and bubbly. Cook 2 more minutes. Gently stir in pineapple and strawberries. Serve over crepes.

Note: Make and fill the crepes the day before. Cover and refrigerate them. Bake for 30 minutes for the chilled crepes.


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