Cream Cheese Crepes with Lemon Meringue
- Meringue Cookies
- 1 egg white
- 1/4 tsp. cream of tartar
- 1/4 tsp. vanilla extract
- 1/3 cup granulated sugar
- Cream Cheese Filling
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened and divided
- 3/4 cup icing sugar
- zest and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
- 1/2 cup whipping cream, whipped
- Cheesy Lemon Sauce
- 1 box (212 g) lemon pie filling
- Crepes
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp. butter, melted
- 1/4 tsp. salt
- Preheat oven to 300 degrees F.
- Meringue Cookies: Beat egg white, cream of tartar and vanilla with mixer until foamy.
- Slowly add the granulated sugar while beating until stiff peaks form.
- Drop heaping teaspoonfuls of the egg white mixture onto parchment-covered baking sheet.
- Bake for 25 to 30 min.
- or until firm to the touch.
- Cool completely.
- Meanwhile, prepare Cream Cheese Filling.
- Cream Cheese Filling: Mix half the cream cheese, icing sugar, lemon zest and juice until thoroughly blended; gently fold in whipped cream.
- Refrigerate until ready to assemble crepes.
- Cheesy Lemon Sauce: Prepare pie filling according to package directions, omitting the butter.
- While hot, whisk in half the remaining cream cheese.
- Refrigerate until ready to use.
- Crepes: In a large bowl, whisk together flour and eggs; gradually add the milk, water, butter and salt whisking until mixture is smooth.
- Heat a small crepe pan or skillet over high heat.
- Spray with cooking spray.
- Pour 1/4 cup batter into pan; swirli to evenly coat the inside of pan.
- Cook crepe for 1 to 2 min.
- or until crepe is loose and browned on the bottom.
- Turn over and cook other side.
- Spoon 2 Tbsp.
- cream cheese filling onto each Crepe, then roll up.
- Top with Creamy Lemon Sauce.
- Garnish each with a Meringue Cookie.
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Taken from www.kraftrecipes.com/recipes/cream-cheese-crepes-lemon-meringue-130397.aspx (may not work)