CHEESECAKE CREPES
AuthorHungry HijabiCategoryLatest, Recipe, SweetDifficultyBeginnerYou know that popular quote: When life gives you lemons; turn it into cheesecake crepes!!!
Combine flour, milk, eggs, and oil.
Add salt.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling.
FILLING: Combine cream cheese, double cream, sugar, lemon juice and lemon zest and cream together.
You can spread the filling, or use a piping bag to fill in each crepe.
Roll and serve. TOP TIP: always butter a crepe to keep it moist and squeeze some lemon juice and sugar on the crepe too for that extra zingy flavour.
Hello My Hungries,
Can pancakes get any better than my take on a tangy, sweet, lemon cheesecake filling in a crepe? ? can also be done with any of your favourite cheesecake filling like strawberry cheesecake ? or toffee or caramel or chocolate - any cheesecake!
Now Just Incase anybody was wondering. Pancake day, shrove Tuesday is next week Tuesday. Also it’s half term. Not that I dedicate foods to a particular day but here is a little about it’s origin: “Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent – the 40 days leading up to Easter – was traditionally a time of fasting and on Shrove Tuesday, Anglo-Saxon Christians went to confession and were “shriven” (absolved from their sins).” Well I have pancakes all year round so here’s a recipe for you all to try any day of the year, that’s if you lurve pancakes and cheesecake like we do??
TOP TIP:
Substitute half the milk for buttermilk for a really delicious, light and airy crepe!
Ingredients
Directions
Combine flour, milk, eggs, and oil.
Add salt.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling.
FILLING: Combine cream cheese, double cream, sugar, lemon juice and lemon zest and cream together.
You can spread the filling, or use a piping bag to fill in each crepe.
Roll and serve. TOP TIP: always butter a crepe to keep it moist and squeeze some lemon juice and sugar on the crepe too for that extra zingy flavour.