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.

    1 person made this

    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

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

      Make the sauce

    1. 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.
    2. Make the filling

    3. 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.
    4. Make the crepes

    5. 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.
    6. Spoon filling into crepes and fold over like a taco. Spoon mandarin pieces over filled crepes. Pour sauce on top.

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