Cream Cheese-Stuffed Crêpes Drizzled with Chocolate Recipe

Name: Cream Cheese-Stuffed Crêpes Drizzled with Chocolate
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 servings, 1 filled crêpe (48 g) each
Ingredients: 3 eggs; 1-1/2 cups milk; 2 Tbsp. oil; 1 cup flour; 1 cup Philadelphia Cream Cheese Product; 3 Tbsp. icing sugar; 1 cup thawed Cool Whip Whipped Topping; 2 oz. Baker's Semi-Sweet Chocolate; 2 Tbsp. whipping cream

Ingredients

3 eggs
1-1/2 cups milk
2 Tbsp. oil
1 cup flour
1 cup Philadelphia Cream Cheese Product
3 Tbsp. icing sugar
1 cup thawed Cool Whip Whipped Topping
2 oz. Baker's Semi-Sweet Chocolate
2 Tbsp. whipping cream

	PREP TIME 25m	COOK TIME 30m	TOTAL TIME 55m
YIELD 16 servings, 1 filled crêpe (48 g) each

Instructions

Blend eggs, milk and oil in blender until smooth.
Add flour; blend well. Pour into bowl.
Refrigerate 30 min.
Spray 6-inch skillet with cooking spray.
Heat on medium heat.
Pour about 1/4 cup batter into skillet; tilt skillet to evenly coat bottom of skillet with batter.
Cook 1 min. or until bottom of crêpe is golden brown.
Loosen edge of crêpe with rubber spatula, then invert skillet onto paper towel to remove crêpe.
Repeat with remaining batter to make 15 additional crêpes.
Stack crêpes between sheets of waxed paper until ready to serve.
Mix cream cheese product and sugar in medium bowl until blended.
Gently stir in Cool Whip.
Spread cream cheese mixture onto crêpes, adding about 1-1/2 Tbsp. cream cheese mixture to each crêpe.
Fold each crêpe in half, then fold in half again.
Microwave chocolate in small microwaveable bowl on MEDIUM 2 min.; stir until completely melted.
Add whipping cream; mix well.
Serve crêpes topped with chocolate sauce.