Because I needed to eat something sweet, I thought to show you how I make the cream cheese filling crepes recipe. It is an easy, fast recipe that is delicious and can serve in many variations.
Table of contents
Do You Need Some Crepes Filling Ideas?
Sweet crepes can fill with different ingredients such as cottage cheese, other jams ( raspberry, strawberry, apricots, blueberry ), fresh fruits or fruit reductions, chocolate or peanut butter, and ice cream.
Today we chose to make cheese-filled crepes that fit nicely after a menu, like potatoes stew with smoked sausage or pork shoulder stew with mushroom and sour cream.
Let's See the Ingredients
For this recipe, and generally for the crepes batter recipe, we use wheat flour, eggs, milk, sugar, and carbonated mineral water or soda.
To have a more delicate taste, I put a little butter in the batter, which I will melt in advance. We can use fresh cow cheese, cottage cheese, or cheese cream for the filling.
How to Make the Cream Cheese Filling Crepes Recipe?
The process is straightforward and I will first make the crepes batter, from which I will fry the crepes, which will finally fill.
Make the Batter
First, I've beaten the eggs well in a bowl with a whisk.
I add melted butter and sugar and beat until the sugar dissolves completely.
Add the flour and mix with the whisk until it is well homogenized. In the end, I used to turn the sparkling water and mix it up to get a more fluid batter.
Prepare the Cheese for Filling
I take a smaller bowl, put the cheese in and on top of which, I've to grate the zest from one lemon. I also add two tablespoons of sugar and a drop of vanilla extract.
We mixed everything until we got a homogeneous paste. If the cheese is too dry, you can also put a spoonful of sour cream.
Frying the Crepes
I heat a non-stick pan, greasing it with a bit of sunflower oil, and I used a pastry brush for it.
When the pan is hot, I pour one layer of batter into the pan with a ladle. I've stretched the composition to be a thin layer over the entire surface of the pan.
Fry for 1-2 minutes, and when the edges of the crepe begin to catch the colour, turn the crepe to the other side.
I left it to fry for another minute, then flipped it over a plate.
I repeat this operation until I finish all the batter from the bowl.
Filling the Crepes
After we have finished frying all the crepes, we can go over to fill them. Put a tablespoon of cheese on the pancake, and spread it halfway.
Put the other half over, then fold it once more. Whoever wants can roll the crepes, thus obtaining another shape.
We'll continue until we finish all the crepes. And done, this was my cream cheese filling crepes recipe, which you can serve now while it is hot.
Serving the Dessert
I recommend warmly serving these cream cheese-filling crepes with some sugar powder.
Put a little raspberry jam on top; it will be delicious.
If you like this cream cheese filling crepes recipe, on our blog, you can find other dessert recipes such as:
- Sweet Fried Semolina Pudding Recipe
- Best Easy Apple Cake Recipe
- Easy Cinnamon Apple Pancakes Recipe
- Best Sweet Cornbread Recipe in a World
- Noodle Kugel With Raisins
- Strawberry Mousse Recipe Without Gelatine
- Best Cottage Cheese Dumplings
- Floating Island Cake Recipe
- Easy Black Forest Cake Recipe
- Apple Shortcrust Pastry Recipe
Enjoy this dessert!
Tips
The size of the cream cheese filling crepes depends on the pan used; I used a pan of 24 cm.
For frying, instead of oil, you can use unsalted butter.
For more recipe ideas, follow us on our Facebook, Twitter, Instagram and Pinterest pages.
Cream Cheese Filling Crepes Recipe
Equipment
- 1 Frying Pan
- 1 bowl
Ingredients
Batter
- 500 g wheat flour
- 500 ml milk
- 3 pieces eggs
- 400 ml mineral water
- 50 g unsalted butter
- 3 tablespoon sugar
- 1 pinch sea salt
- 50 ml sunflower oil
From Filling
- 500 g cottage cheese or cream cheese
- 1 pieces lemon zest
- 1 cup vanilla extract
- 2 tablespoon sugar
Instructions
- In a bowl, the first time we beat eggs well with a whisk. Add melted butter and sugar, and beat until the sugar melts completely.
- Continue to add the flour and mix with the whisk until it is well homogenized. At the end we used to turn the mineral water, and mix up to get a more fluid batter.
- I go down the smaller bowl, put the cheese on top of which I pee the zest from a lemon. I also add two tablespoons of sugar and a drop of vanilla extract. After that I mixing everything until I've got a homogeneous paste. If the cheese is too dry, you can also put a spoonful of sour cream.
- I am heating a pan, which will grease with a little sunflower oil. I used a pastry brus for it. When the pan is hot, with a ladle, I pour one layer of batter into the pan. I stretch the composition to be thin layer over the entire surface of the pan. When we see that the edges of the crepe begin to catch the color, we turn the crepe on the other side.
- I left him to fry for another minute, then I flipped it over a plate. I repeat this operation until I finish all the batter from the bowl.
- After I have finished frying all the crepes, I can go over to fill them. Put a tablespoon of cheese on the pancake, and spread it halfway. We put the other half over, then fold it once more. I'll continue until we finish all the crepes.
- Serve hot, with a little sugar powder and raspberry jam on the top.
LK says
Hi there, really impressed with your kitchen ideas and I am a foodie by the way and pooping into something that provides me more information on making great food is always amazing. I would surely be recommending your website within our friends' circle as I love your ideas. Cheers for that.
Timea says
Thanks a lot, we expect you to try our recipes.
Scott Hinkle says
OMG, this looks soooo good.
Now, I know this isn't a diet food by any means but do you have the health info on this? I'm currently on a low-carb diet but I get cheat days and this will be on it for sure.
The steps seem simple enough and I should be able to handle this, side-note; I'm not a chef and me being in the kitchen is considered a hazard by many!
Now you have my mouth watering. At least my cheat day is coming up soon.
Thanks for this,
Scott
Timea says
Thanks for your appreciation, soon we will implement caloric values for recipes.
Bonnie says
Yum! This looks delicious!! My only question is in the actual pan frying of the crepes. About how much of the batter should be spooned into the pan? I know crepes are much thinner than pancakes, so I wouldn't want to ruin them.
I am definitely bookmarking this page. I can't wait for more, thank you!!
Timea says
Hi Bonnie, you can melt a little butter (about 50 g), and with a kitchen brush just grease the pan.
Dane says
Currently I'm working on a no diet system, I just eat anything and everything and I think i can make use of this really nice cheese. So many times i am on a hurry to meet up with time at work and i forget to eat sometimes and other times i just take tea and thats it, till late before any good food. I'll love to try preparing this before going to work, the process is really easy and shouldn't take more than 15-20minutes. Thanks for sharing this wonderful post idea.
Russ Green says
I just popped back here to your site to see if I could get some more recipe ideas and you most certainly haven't let me down here, your cream cheese filled crepes look absolutely delicious, I'll have to nip out to the shop to get the cheese and some vanilla extract and I'll be ready to go, thank you for sharing yet another great looking recipe idea.
Colleen says
Timea, I love your recipes! I have been looking over a few of them, the Romaine Lettuce Soup, the Cottage Cheese Donuts, and traditional Hungarian Beef Stew. Wow, I can not wait to make them all.
I have a question regarding the crepe recipe. I see that you use mineral water. Do you add it after mixing the original batter with the milk? Is the mineral water only used if the mixture gets too thick?
I am eager to try out your recipes and will be bookmarking your page.
Timea says
Yes, Colleen, mineral water or carbonated water is added at the end to control the density of the mixture, which will be fluffier.
Chloe says
Hello there, thanks of sharing such wonderful post. I never knew it wouldn't take so much time to arrive at this. I read about the cheese crepe in a book but didn't really understand its process because there were so many errors compared to what I heard about it and making my personal research, I arrived at this post. The recipes are really easy to get and not much which super nice and the process of making it from your description is just really easy. I'll get on to making it later in the day. Thank you
Timea says
Thanks, Chloe, and a good appetite for cheese crepe.