Cream Cheese Crepes with Lemon Meringue

 

 

I love crepes and with that being said, I’m always looking for appetizing crepe recipes.  Here’s one which I’m sure you’ll enjoy too:

 

What You Will Need:

Meringue Cookies:

–   1 egg white

–   1/3 cup of sugar

–   1/4 tsp of cream of tartar

–   1/4 tsp of vanilla extract

 

Cream Cheese Filling:

–   1 package (250g) of cream cheese, divided

–   3/4 cup of icing sugar

–   1/2 cup of whipping cream

–   zest and juice from 1 lemon

 

Cheesy Lemon Sauce:

–   1 box (212 g) of lemon pie filling

 

Crepes

–   2 eggs

–   1 cup of flour

–   1/2 cup of milk

–   1/2 cup of water

–   2 Tbsp of melted butter

–   1/4 tsp of salt

 

What You Will Need to do:

1.   Preheat your oven to 300°F.

2.   For the meringue cookies:  beat the egg white, vanilla and cream tartar with a mixer.  Slowly add the sugar and continue to beat.  Drop heaping teaspoonfuls of the egg white mixture onto waxed paper baking sheet.  Bake for 25 minutes or until they become firm.  Set aside.

3.   For the cream cheese filling:  mix half the cream cheese, lemon zest and juice and icing sugar together well.  Slowly add the whipped cream.  Once completely mixed, place in the refrigerator.

4.   For the lemon sauce:  prepare pie filling as indicated on the package, minus the butter.  Mix in the rest of the cream cheese and place in the refrigerator.

5.   For the crepes:  in a bowl, mix the flour and eggs together.  Slowly add the water, butter, milk and salt.  Heat a skillet where you will be making the crepes.  Spray with cooking spray.  Pour roughly ¼ cup of batter into the pan and cook crepe.  Once you have flipped once and the crepe is light brown, spoon in about 2 Tbsp of the cream cheese filling, roll the crepe and pour lemon sauce over top and garnish with a cookie.

 

 

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