Combine first 5 ingredients in a bowl, stirring until blended. Combine juice and cherries in a small bowl. Microwave at high for 30 seconds; let stand 10 minutes. Drain and coarsely chop cherries. Stir cherries into cheese mixture.
Spoon 3 tablespoons cheese mixture in the center of each crepe; fold sides and ends of crepe over. Place, seam side down, in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes or until blintzes are thoroughly heated. Sprinkle with powdered sugar. Serve immediately.
Beautiful combination of orange and cherry flavor, and the crepe recipe was great and the easiest I've made -- I got exactly 13 as the recipe said, although I had to use butter to keep them from sticking on my non-teflon non-stick pans. Also, I used all reduced-fat cream cheese instead of a combination of reduced fat and fat-free. Only reason I'm giving 4 stars instead of 5 is that I'd have preferred ricotta cheese to cream cheese, but then I don't like cheesecake. For cheesecake fans, I think this is an easy 5 stars.
This is one of my favorite brunch recipes. It's also good without the cherries. If I'm not using cherries I throw in some orange marmalade to thicken the filling. Awesome when paired with a baby greens/goat cheese/walnut/ and dried cranberry salad.
I always come back to CL's crepe recipe. I try other versions, but they never turn out as well... and this combination of cherry and orange is fantastic! These are the best I've ever had. I'll have a hard time making crepes any other way now, and I usually prefer savory! My guests raved, as well.
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