Because I felt the need 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 be served in many variations.
Contents
Do You Need Some Crepes Filling Ideas?
Sweet crepes can be filled in different ways such as cottage cheese, with different jams ( raspberry, strawberry, apricots, blueberry ), fresh fruits or fruits reductions, chocolate or peanut butter, 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 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.
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.
I add melted butter and sugar and I beat until the sugar melts completely.
Continue to 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 up to get a more fluid 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.
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.
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.
Fry 1-2 minutes, and when you see that the edges of the crepe begin to catch the colour, 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.
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.
We put the other half over, then fold it once more.
We’ll continue until we finish all the crepes.
Serving
Serve hot, with a little sugar powder on top.
For added flavor and design, put a little raspberry jam, it will be delicious.
That is the cream cheese filling crepes recipe!
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.
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Cream Cheese Filling Crepes 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
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.
Thanks a lot, we expect you to try our recipes.
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
Thanks for your appreciation, soon we will implement caloric values for recipes.
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!!
Hi Bonnie, you can melt a little butter (about 50 g), and with a kitchen brush just grease the pan.
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.
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.
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.
Yes, Colleen, mineral water or carbonated water is added at the end to control the density of the mixture, which will be fluffier.
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
Thanks, Chloe, and a good appetite for cheese crepe.