For the best flavor, toast the pecans in a dry skillet over medium heat for a few minutes, or until fragrant. The crepe batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Whisk well before using. If you don't have hazelnut syrup, try using a different flavored syrup, such as almond or caramel, or simply omit it for a more classic flavor. Serve the crepes immediately for the best texture, or store them in the refrigerator for up to 2 days.
Connor's Sweet Cheese Crepes
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS0
Delicate and ethereal, these sweet cheese crepes are a symphony of textures and flavors. Imagine a gossamer-thin crepe embracing a luscious, creamy filling, crowned with the delightful crunch of toasted pecans. A truly elegant dessert to elevate any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol180 mg
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Fiber1 g
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Protein12 g
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Saturated Fat20 g
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Sodium178 mg
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Sugar31 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a mixing bowl, whisk together the milk, flour, melted butter, eggs, 3 tablespoons of powdered sugar, vanilla extract, and nutmeg until smooth. (5 minutes)
02
Step
2 mins
Heat a nonstick crepe pan or skillet over medium heat. Lightly coat with cooking spray. (2 minutes)
03
Step
2 mins
Pour about 1/4 cup of crepe batter onto the hot pan, immediately tilting and swirling to evenly coat the surface with a thin layer. (1 minute)
04
StepCook for approximately 2 minutes, or until the edges begin to lift and the bottom is lightly golden brown. (2 minutes)
05
StepCarefully flip the crepe with a thin spatula and cook for another 1-2 minutes, until the other side is also lightly golden brown. (2 minutes)
06
StepTransfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. (30 minutes)
07
StepIn a separate bowl, beat together the softened cream cheese, 1 cup of powdered sugar, softened butter, and hazelnut syrup until light and fluffy. (5 minutes)
08
StepTo serve, spread a generous spoonful of the cream cheese filling onto each crepe. Sprinkle with toasted pecans and gently roll or fold the crepe. Dust with additional powdered sugar, if desired.
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