posted by SueFreeman 01-28-102 8:03 AM
Lemon Cheesecake Crepes (Nalensniki z Sernikiem Cytrynowym)
Crepes
1 egg
1/2 cup milk
1 1/4 cup water
2 T melted butter
1 1/2 cup flour
salt and white pepper
For crepes, combine all ingredients and beat with mixer. You want the consistency of hot chocolate when it is melted. (Some days you might need more flour or more water.)
Heat 7 1/2 inch nonstick crepe pan or saute pan. Very lighty rub pan with oil (you only need to do this every 4 or 5 crepes). Pour a small amount of batter into center of pan and tilt pan to spread batter. Add more batter if you need but you want it very very thin.
Cook til edges begin to brown or curl up and it appears dry ... flip over and briefly cook
that side. Remove. Continue til batter is done. Set crepes aside.
Lemon Cheesecake Filling: (you can add raspberries or blueberries or strawberries if you like too. Or top them with
it.)
16 oz cream cheese, softened
1/4 cup sugar
1/4 cup powdered sugar
juice of two lemons
1 tsp vanilla extract
1 tsp lemon extract
2 T lemon zest
Crepes:
1/4 cup butter
1/4 cup brown sugar packed
1/4 cup lemonade or orange juice
Beat first 7 ingredients til smooth and creamy. Set aside.
In large skillet add ingredients after crepes and heat through, mixing well. Turn off heat.
Take one crepe fill with 2 large T of filling. Smooth out. Fold in one side about 1 to 2 inches and fold in other side. On one side that is not folded over; roll up crepe and set aside. Fill all crepes.
Heat skillet again and put crepes in juice and heat through on each side about 4 to 5 minutes. Serve with ladled over juice and whipped cream, sprinkled with cinnamon or berries of choice.
These crepes can be made up to 4 days advance and then cooked through. Can be reheated in microwave also.