Creole Cream Cheese Crepes with Strawberry Compote
Yields: 6 Servings
  • 1 (8-ounce) package Creole cream cheese,* softened
  • 1 (8-ounce) container crème fraîche
  • 2 tablespoons orange-flavored liqueur, such as Grand Marnier
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • Vanilla Crêpes, recipe follows
  • Strawberry Compote, recipe follows
  • Garnish: confectioners’ sugar, fresh strawberries, pomegranate seeds, and fresh mint
  1. In a medium bowl, beat cream cheese with a mixer on medium-high speed until smooth, about 3 minutes. Add crème fraîche, and beat to combine. Add liqueur, sugar, vanilla, and zest. Beat until smooth and creamy. Cover, and refrigerate at least 2 hours.
  2. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
  3. Place about 2½ to 3 tablespoons cream cheese mixture onto edge of Vanilla crêpe, at least 2-inches from border. Roll crêpe burrito-style, and place seam side down into prepared baking dish. Repeat with remaining crêpes and filling.
  4. Bake until warmed through, 10 to 15 minutes. Remove from oven, and serve warm with Strawberry Compote. Garnish with confectioners’ sugar, fresh strawberries, pomegranate seeds, and mint, if desired.
*If Creole cream cheese is not available, substitute 8 ounces cream cheese.
Recipe by Louisiana Cookin at