Because I felt the need to eat something sweet, I thought to show you how I do cream cheese filling crepes recipe. It is an easy, fast recipe that is delicious and can be served in many variations. Sweet crepes can be filled outside of cheese, with different jams, fruits, chocolate or peanut butter.

Raspberry jam filled crepes
Raspberry Jam Filled Crepes

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 from cream cheese filling crepes recipe

For this recipe, and generally, for crepes batter recipe, we use wheat flour, eggs, milk, sugar, and carbonated mineral water or soda.

Wheat flour, eggs, butter, sugar and milk.

To have a more delicate taste, I chose to put in batter a little butter, which I will melt in advance.

For the filling, we can use fresh cow cheese, or cottage cheese, or cheese cream.

Let’s make the batter first

In a bowl, the first time I’ve beat eggs well with a whisk.

Beating eggs

I add melted butter and sugar and I beat until the sugar melts completely.

Beting eggs, sugar and melted butter

Continue to add the flour and mix with the whisk until it is well homogenized. In the end, I used to turn the mineral water and mix up to get a more fluid batter.

Crepes batter

Prepare the cheese for filling

I go down the smaller bowl, put the cheese on top of which I’ve to pee the zest from a lemon. I also add two tablespoons of sugar and a drop of vanilla extract.

Cream cheese with lemon zest, sugar and vanilla extract

We were mixing everything until we got a homogeneous paste. If the cheese is too dry, you can also put a spoonful of sour cream.

Flavoured cream cheese for filing.

Frying the crepes

We are heating a pan, which we grease with a little sunflower oil. I used a pastry brush for it.

When the pan is hot, with a ladle, I pour one layer of batter into the pan. I’ve stretched the composition to be a thin layer over the entire surface of the pan.

Frying crepe first size in the pan

Fry 1-2 minutes, and when you see that the edges of the crepe begin to catch the color, turn the crepe on the other side.

Frying crepes

I left him to fry for another minute, then I flipped it over a plate.

Fried crepes

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.

Filling the crepe

We put the other half over, then fold it once more.

Filled and folded crepes

We’ll continue until we finish all the crepes.

Serving

Serve hot, with a little sugar powder on top.

Cream cheese filling crepes

For added flavor and design, put a little raspberry jam, it will be delicious.

Cream cheese filling crepes

Good appetite!

Tips

The size of the pancakes depends on the size of the pan used, I used the pan of 24 cm.

For fry, instead of oil, you can use unsalted butter.

Cream cheese filling crepes

Cream Cheese Filling Crepes Recipe

Course: Breakfast, Dessert
Cuisine: French, Hungarian, International, Transylvanian
Keyword: cream cheese filled crepes recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 portions
Author: Timea
Because I felt the need to eat something sweet, I thought to show you how I do cream cheese filling crepes recipe. It is an easy, fast recipe that is delicious and can be served in many variations. Sweet crepes can be filled outside of cheese, with different jams, fruits, chocolate or peanut butter.
Print Recipe

Ingredients

Batter

  • 500 g wheat flour
  • 500 ml milk
  • 3 pieces eggs
  • 400 ml mineral water
  • 50 g unsalted butter
  • 3 tbsp 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 tbsp 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 brush 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 on top.

Notes

The size of the pancakes depends on the size of the pan used, I used the pan of 24 cm.
For fry, instead of oil, you can use unsalted butter.