Citrus Cream Cheese Crepes
25 minutes
Perfect for brunch, these citrus cream cheese crepes are filled with a lemon and mandarin cream cheese then topped with a sweet citrus sauce.
Chef_Crimson
1 person made this
Ingredients
Serves: 12
- Sauce
- 1 cup (220g) white sugar
- 115g salted butter, melted
- 1/4 cup (60ml) water
- 1/4 cup (60ml) lemon juice
- 1 egg yolk
- Filling
- 2 (250g) packages cream cheese, softened
- 1 (400g) can mandarin segments, drained, with juice reserved
- 1/4 cup (55g) white sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla essence
- Crepes
- 1 1/2 cups (375ml) milk
- 1 cup (150g) plain flour
- 2 eggs
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-based saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
- Beat cream cheese, 1/4 cup mandarin juice, 1/4 cup sugar, 2 tablespoons lemon juice and vanilla essence in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
- Blend milk, flour and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
- Spoon filling into crepes and fold over like a taco. Spoon mandarin pieces over filled crepes. Pour sauce on top.
