Sautéed Cream Cheese Crepes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 3 tsp Vanilla

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Milk
  • 1/2 cup Sour cream

Found on hercupofjoy.com

Description

Ingredients

• Ingredients for the crepe batter:
• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1 tablespoon sugar
• ¼ teaspoon salt
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• Ingredients for the filling:
• 8 ounces cream cheese (1 package)
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ⅓ cup powdered sugar

Directions

• Place all of the crepe batter ingredients in a blender, starting with the wet ingredients and ending with the dry ingredients on top. Blend until smooth. At this point you can use the batter right away or keep it in the fridge for up to three days.
• Heat a lightly greased medium sized pan over medium heat. Pour about ¼ cup of the batter in the the pan. Quickly tilt the pan in a circular motion until the batter has evenly spread on the pan. Cook the crepe until the bottom is lightly browned, then loosen the edges with a spatula and flip the crepe over and cook the other side for about 10 seconds. Repeat this step until all of the batter is used (the pan will not need to be re-greased between each crepe, re-grease only if the crepes start sticking to the pan). You will have about 8-10 crepes depending on the size of your pan. Do not stack the crepes on top of each other until they have cooled off completely.
• For the filling, place the softened cream cheese and powdered sugar into a mixing bowl. Mix on high speed until well combined and creamy. Then add in the sour cream and vanilla. Continue beating until fully combined.
• Place about 2-3 tablespoons of the filling on each crepe. Roll the crepes and stack on a baking dish or large plate.
• Heat a frying pan on medium/high heat, melt a tablespoon of butter on the pan. Place the crepes on the pan and sautée for a few minutes on each side until slightly browned, flip the crepes and sautée the other side until browned as well.