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Cream Cheese Filling Crepes-Served on Plate With Raspberry Jam on Top

Cream Cheese Filling Crepes Recipe

Course: Breakfast
Cuisine: French
Diet: Kosher
Keyword: cheese filled crepes, cheese filled crepes recipe, cream cheese filled crepes, cream cheese filled crepes recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 portions
Calories: 527kcal
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




  • 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


  • 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.


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.


Serving: 1grams | Calories: 527kcal | Carbohydrates: 64g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 269mg | Fiber: 2g | Sugar: 16g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 152mg | Iron: 3mg