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Stuffed Crepes

  • 2 eggs, lightly beaten

  • 1 ½ cup milk

  • 1 cup flour

  • 1 Tbsp. vegetable oil

  • ¼ tsp. salt

  • Jar of favorite Wine Jelly

  • 8oz softened cream cheese

  • Fresh whipped cream

  • Powdered sugar for garnish

  1. In a medium bowl whisk together the first 5 ingredients until smooth. 

  2. Heat a lightly greased 8-10 inch crepe pan or a 8-10 inch flared-side skillet over medium-high heat; remove from heat. Pour a ¼ cup of batter into pan or skillet; lift and tilt skillet to spread batter evenly. Cook about 1-2 minutes, until browned on one side only. 

  3. Remove crepe from skillet; invert over paper towels. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium. 

  4. If needed, keep warm in a 200 degree oven, separated by layers of parchment paper. 

  5. When ready to serve. Spread desired amount of cream cheese on the un-browned side of the crepe. Top with desired amount of Wine Jelly. Roll crepe up. Top with fresh whipped cream and sprinkle with powdered sugar.

 

Print recipe HERE.

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Recipe for basic crepes is from Better Homes & Gardens New Cook Book 17th Edition. 

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