Creamy Filled Crêpes Suzette

Get creative with our Creamy Filled Crêpe Suzette recipe! Marmalade, OJ and lemon juice give our crêpe Suzette a triple layer of sweet and citrusy flavor.

Rated 5 from 2 votes

7 Tbsp. butter , divided

3 egg s

1 cup milk

3/4 cup flour

5 Tbsp. sugar , divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

1/4 cup orange marmalade

1/3 cup orange juice

2 Tbsp. fresh lemon juice

1. Melt 3 Tbsp. butter. Add to eggs and milk in large bowl; whisk until blended. Add flour and 2 Tbsp. sugar; whisk until blended. Let stand 30 min.

2. Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.

3. Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crêpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crêpes.

4. Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crêpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.

Creamy Filled Crêpes Suzette

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