Recipe

CHEESECAKE CREPES

AuthorHungry HijabiCategory, , DifficultyBeginner

You know that popular quote: When life gives you lemons; turn it into cheesecake crepes!!!

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup flour
 13 milk
 2 eggs
 1 tsp vegetable oil
 14 tsp salt
FILLING
 1 cup Cream Cheese
 0.50 cup Whipped Double cream
 1 Lemons juice
 1 Lemons Zest
 0.50 cup Granulated sugar
1

Combine flour, milk, eggs, and oil.

2

Add salt.

3

Heat a lightly greased 6 inch skillet; remove from heat.

4

Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.

5

Return to heat; brown on one side only.

6

To remove, invert pan over paper toweling.

7

Repeat with remaining batter.

FILLING
8

Fill with your favorite filling.

9

FILLING: Combine cream cheese, double cream, sugar, lemon juice and lemon zest and cream together.

10

You can spread the filling, or use a piping bag to fill in each crepe.

11

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

 1 cup flour
 13 milk
 2 eggs
 1 tsp vegetable oil
 14 tsp salt
FILLING
 1 cup Cream Cheese
 0.50 cup Whipped Double cream
 1 Lemons juice
 1 Lemons Zest
 0.50 cup Granulated sugar

Directions

1

Combine flour, milk, eggs, and oil.

2

Add salt.

3

Heat a lightly greased 6 inch skillet; remove from heat.

4

Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.

5

Return to heat; brown on one side only.

6

To remove, invert pan over paper toweling.

7

Repeat with remaining batter.

FILLING
8

Fill with your favorite filling.

9

FILLING: Combine cream cheese, double cream, sugar, lemon juice and lemon zest and cream together.

10

You can spread the filling, or use a piping bag to fill in each crepe.

11

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.

CHEESECAKE CREPES

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