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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I usually make the crepes, filling and sauce for this recipe the day before. The next morning, I assemble them for baking and warm the sauce. It might seem complicated, but it's not difficult, and the results are so worth it! Patricia Prescott, Manchester, New Hampshire Ingredients:
1 package (8 ounces) cream cheese, softened |
1 cup 4% cottage cheese |
1/4 cup sugar |
2 eggs, beaten |
1 teaspoon vanilla extract |
16 prepared crepes (9 inches) |
sauce: |
1 can (20 ounces) pineapple tidbits |
1/4 cup sugar |
2 tablespoons cornstarch |
1/2 cup orange juice |
1/2 cup canned mandarin oranges |
1-1/2 cups fresh strawberries, quartered |
Directions:
1. In a small bowl, beat the cream cheese, cottage cheese and sugar until well blended. Beat in eggs and vanilla. Spread about 2 tablespoons filling down the center of each crepe; roll up. Place in two ungreased 11-in. x 7-in. baking dishes. Bake at 350° for 18-22 minutes or until a thermometer reads 160°.
2. Drain pineapple, reserving juice. In a small saucepan, combine the sugar, cornstarch, orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in fruit. Serve with crepes. Yield: 8 servings.
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