Xangos Recipe
Mexican cheesecake wrapped in a crepe, deep fried and topped with cinnamon sugar and honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepe Batter
Cheesecake Filling
For Frying and Topping
Method
Crepe Batter
- 1
Prepare the Crepe Batter
In a large mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and then mix in the milk and vanilla extract. Gradually add the wet mixture to the flour, stirring until smooth. Lastly, stir in the melted butter. Let the batter rest for about 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter. Pour about 1/4 cup of batter into the center of the pan, swirling it around to evenly coat the surface. Cook for 1-2 minutes until the edges start to lift, then flip and cook the other side for an additional minute. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Cheesecake Filling
- 3
Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until well combined. Add the vanilla, cinnamon, and egg, then beat until fully incorporated and creamy.
Assembling and Cooking
- 4
Assemble the Xangos
Take a crepe and place about 2-3 tablespoons of the cheesecake filling in the center. Fold the crepe over the filling, tucking in the sides to create a neat package. Repeat with the remaining crepes and filling.
- 5
Fry the Xangos
In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place the filled crepes in the hot oil, frying until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 6
