- 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.
- 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.
- 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.
From the Test Kitchen
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.
Nutrition Facts (Cheesecake Crepes)
- Per serving:
- 435 kcal ,
- 20 g fat
- (10 g sat. fat ,
- 154 mg chol. ,
- 276 mg sodium ,
- 51 g carb. ,
- 2 g fiber ,
- 15 g pro.