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Delicious Cheesecake Crepes

crepes_blueberryMy salute to the Fourth of July was one of our favorite desserts – Cheesecake Crepes.    They are not that hard to make and make a great dessert for company.

Ingredients:  1 package 10 crepes (purchase at store); 1  8 oz. package cream cheese (regular or low fat);  1  small tub (8 oz.)  Cool Whip;  1/2 small box of Instant Cheesecake Pudding (regular or sugar free);  1 quart box of strawberries or blueberries;  1 container of Marzetti Glaze (strawberry or blueberry – regular or sugar free); almond flavor; approximately 2 tablespoons melted BUTTER.  Mix approximately 1/4 cup sugar (or Splenda) with cinnamon to taste (set aside).  

Clean the berries and mix with the glaze.  If using strawberries chop into small pieces.  Put berries with glaze in the refrigerator to chill down.

Bring cream cheese to room temperature and mix in Cool Whip, 1/2 box pudding and 1/4 teaspoon almond flavor.    Beat with electric mixer until smooth.

crepe_tablespoonFor each crepe – spread 1/2 of the crepe with a generous tablespoon of the mixture and roll like a jelly-roll.  (Be sure to bring the filling all the way to the edge.)  Place a small dab of the mixture at the end helps keep it from unrolling.   crepe_rollAfter rolling the crepe, brush 1 side with the melted butter and roll in the cinnamon-sugar mixture.  Place in a large enough dish so they can remain flat and straight.  Continue until all the crepes are rolled.  Typically this recipe will fill 10 crepes.  Cover with plastic and refrigerate.

crepes_cutTo serve cut the crepes diagonally, place on dessert plate, place a dollop of Cool Whip (or whipped cream) on top and spoon on berry glaze of choice.crepes_strawberry  Be adventurous and mix the two – looks very patriotic and tastes great!

The rolled cheesecake crepes will keep for 3-4 days in the refrigerator or freeze for future use.   

These crepes can easily be made sugar- free and low- fat by switching some of the ingredients – substitute sugar free pudding for the regular pudding;  low fat cream cheese for the regular cream cheese;  and Splenda for the regular sugar in the cinnamon mixture.

2 comments to Delicious Cheesecake Crepes

  • Llinda Albright

    Hey, Jan–I want to print out the cheesecake crepe recipe and it doesn’t work. What do I do? It looks yummy!

  • janmon

    Hi Linda!
    Not to worry, I’m sending you an email with the recipe – no pictures. And, watch for my up and coming new website – ‘I Can’t Believe It’s Sugar Free’ – I’m going to have tons of new recipes along with lots of other good stuff you don’t want to miss.
    Stay cool!