These are my favorite kind of crepes: filled with cream cheese and raisins, with a hint of lemon, covered with heavy cream and baked in the oven. I know, you may think what a calorie bomb, but all resistance melts away with the first bite. 😀 This is not your ordinary crepe! They can be served warm or cold and will taste just superb either way!
Cream Cheese Crepes
Yields 12 small or 8 medium crepes
- 125 g (1 cup)all-purpose flour
- 25 g (2 TBSP) vanilla sugar***
- A pinch of salt
- 2 eggs
- 2 dl (1 cup) milk
- 30 g (2 TBSP)butter (melted)
- 1 TBSP rum or brandy
- Butter for pan
*** Vanilla sugar can be purchased in most stores with an international section. If you can’t get vanilla sugar, use regular white sugar and add 1 tea spoon of vanilla extract into batter.
Cream Cheese Filling:
- 450 g (16 oz) cream cheese (I used the one with 1/3 less fat)
- 100 (1/2 cup) sugar
- 1 tsp vanilla extract
- 1/2 lemon (zest finely grated)
- 100 g (3.5 oz) raisins (soaked in rum or brandy)
- 250 ml (about 1 cup) heavy cream
- Oven-safe rectangular baking dish
- Combine flour, vanilla sugar and salt into a medium bowl.
- Add eggs and mix at a slow speed, gradually adding milk
- At the end add melted butter and 1 TBSP of rum.
I usually don’t use mixer for this batter; I just make sure to whisk eggs very well into the flour so the batter is smooth.
Prepare a 6 – 7 inch pan, put a thin slice of butter on the pan, let it melt and heat well. Pour a 1/2 – 1 ladle of batter onto the pan. Take the pan off the heat and move a few times in a circular motion until all batter is spread evenly over the bottom of the pan.
Place the pan back on heat and allow all batter to change color, then flip a crepe using a thin spatula or if you’re a risk taker throw it in the air and let it flip then catch with the pan. 😀
Stack a crepe on a top of another to keep them warm. I usually cover them with a piece of aluminum foil too.
For the filling, beat cream cheese and sugar at a high speed until all sugar is well incorporated, add vanilla and beat for a minute more. Mix in lemon zest and raisins by hand.
Prepare your baking dish.
Divide your filling into equal portions depending on how many crepes you have. I had 8 crepes, so I divided my filling into 8 equal portions.
Place the filling at the end of a crepe, fold over crepe from the left and right side (see below pic), then fold over longer side, roll it (as an egg roll) and place into the dish. Repeat until all filling and crepes are used up.
Pour the heavy cream over crepes. Place it in a 200 C (400 F) oven for 15 – 20 minutes or until cream starts thickening and changing color.
Serve warm or cold! Bon Appetit!