Creamy Filled Crepes Suzette

1. 1

   Melt 3 Tbsp.

2. 2

   butter.

3. 3

   Add to eggs and milk in large bowl; whisk until blended.

4. 4

   Add flour and 2 Tbsp.

5. 5

   sugar; whisk until blended.

6. 6

   Let stand 30 min.

7. 7

   Spray 6- to 8-inch skillet with cooking spray; heat on medium heat.

8. 8

   Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter.

9. 9

   Cook 1 to 2 min.

10. 10

    or until bottom of crepe is lightly browned.

11. 11

    Run spatula round edge of crepe to loosen from pan; turn crepe.

12. 12

    Cook 1 min.

13. 13

    or until bottom of crepe is lightly browned.

14. 14

    Remove from skillet; set aside.

15. 15

    Repeat with remaining batter to make a total of 8 crepes.

16. 16

    Mix cream cheese and marmalade until blended; spread about 2 Tbsp.

17. 17

    onto each crepe to within 1/2 inch of edge.

18. 18

    Fold into quarters.

19. 19

    Repeat with remaining crepes.

20. 20

    Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min.

21. 21

    or until slightly thickened, stirring occasionally.

22. 22

    Add folded crepes; cook on medium-low heat 5 to 6 min.

23. 23

    or until heated through, occasionally spooning sauce over crepes.

* Per serving · 4 servings · Values may vary.

No additional tips available.