Cream Cheese Filling Crepes Recipe

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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 serve in many variations.

Table of Contents

• Do You Need Some Crepes Filling Ideas?
• Let’s See the Ingredients
• How to Make the Cream Cheese Filling Crepes Recipe?
  • Make the Batter
  • Prepare the Cheese for Filling
  • Frying the Crepes
  • Filling the Crepes
• Serving the Dessert
• Tips

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 chose to put in the batter a little butter, 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 then 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 I beat until the sugar dissolves 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 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 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 you see that 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 serving these cream cheese filling crepes warm, with a bit of sugar powder on top.

Put a little raspberry jam on the 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 pancakes depends on the size of the pan used; I used a pan of 24 cm.

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

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Cream Cheese Filling Crepes Recipe

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Breakfast

Cuisine French

Servings 8 portions

Calories 527 kcal

Equipment

• 1 Frying Pan

Ingredients

 

MetricsUS Customary

 

1x2x3x

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 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.

Notes

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

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

Nutrition

Serving: 1gramsCalories: 527kcalCarbohydrates: 64gProtein: 16gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 33mgSodium: 232mgPotassium: 269mgFiber: 2gSugar: 16gVitamin A: 350IUVitamin C: 0.2mgCalcium: 152mgIron: 3mg

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