Crepes with Cream Cheese Filling – Easier to make than ever, this crepe recipe will become your new favorite! Mix the entire batter in a blender, pour, cook, and flip! They look fancy but are super easy to make. Thin, light, and airy crepes, smothered in Dulce de Leche are the best way to enjoy breakfast for dessert!
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Light and airy crepes have always been a popular breakfast or brunch dish, but because these are my husband’s favorite dessert, we always have ours after dinner!
This easy crepe recipe can be made entirely in a blender, which makes it easy to clean up. The thin batter is made using simple ingredients and they turn out light and airy every time.
We add a filling of cream cheese, dulce de leche, and whipped cream to the middle, roll each crepe up, and layer them in a baking dish smothered in even more sweet filling. Then, we bake them for a few minutes, and out comes the best crepe recipe with cream you’ll ever eat!
Now you can see why we have them for dessert at our house!
Make these for any family gathering, brunch, or potluck. They always make an appearance at Thanksgiving or Christmas and I can’t help but hope for leftovers!
A dessert that turns into breakfast the next day? Yes, please!
Check Out These Delicious Baking Ideas:
- Milk: Use any milk you have on hand for these crepes. Dairy or dairy-free, it’s up to you.
- Eggs: You’ll need 9 eggs for this recipe. Crepes are very thin and delicate and need the eggs to bind the batter so they don’t fall apart once they’re cooked.
- Sugar: When we make sweet crepes, we add sugar. When we make a savory crepe, we leave out the sugar.
- Salt: Just a pinch to enhance the flavor.
- Avocado oil: You can also use melted coconut oil. I don’t tend to use vegetable oil (or any inflammatory oils) much in my kitchen, but if that’s what you have on hand, you can use it.
- Flour: All-purpose flour is the base of the entire recipe! You’ll notice we don’t use any leavening agents because these don’t rise at all.
- For the filling: Room temperature cream cheese, Dulce de Leche, and cold heavy whipping cream.
How to Make Crepes with Cream Cheese Filling
Step 1: To your blender, add milk, eggs, sugar, salt, oil, and flour. Blend on high until everything is combined and your batter is smooth.
Step 2: Heat your skillet over medium heat. Add a bit of oil to your nonstick skillet (you want to make sure it’s nonstick!).
Step 3: Use a ¼ cup measuring cup and pour ¼ cup of batter onto the skillet. Tilt and swirl the pan until the batter covers the bottom of the skillet in an even thin layer.
Step 4: Cook one side for about 1 minute. Carefully lift the edges with a spatula, loosening it from the pan. Get your spatula underneath and flip it over to cook for another 30 seconds. It should be golden in color on both sides. Set it aside and lay it out flat on a plate.
Step 5: Continue with the remaining batter until all the crepes are made. Stack one on top of the other on the plate as you go.
How to Make Crepe Filling with Cream Cheese
Step 1: Whisk the cold heavy whipping cream with an electric hand mixer (or the bowl of a stand mixer with the whisk attachment) until stiff peaks form. This should take about 3 minutes. You’ll know they are stiff peaks because once you take the beaters out of the bowl, the whipped cream won’t move at all.
Step 2: Continue making the filling by adding the cream cheese and dulce de leche and beating until combined with the whipped topping.
Step 3: Once the filling is rich and creamy, spread a layer on top of the first crepe until it covers the surface. Roll up the crepe like a taquito (just roll it!) and place it in a baking dish. Continue filling and rolling the crepes until the bottom of the baking dish is complete with a layer of rolled crepes.
Step 4: Spread half of the remaining filling over top of the rolls. Continue with a second layer of filled rolls, and top the entire thing with the rest of the filling. At this point, it should look like dessert manicotti!
Step 5: Cover the dish with foil paper and bake in a preheated 375 oven for 10-15 minutes until the crepes are nice and warm.
Step 6: Serve warm with your favorite toppings. We love it with fresh berries and sometimes even melted chocolate.
Tips for Success
- If you don’t have dulce de leche, you can substitute sweetened condensed milk instead.
- To make crepes without a blender, simply whisk the wet ingredients first and then add in the dry ingredients and mix to combine.
- Place the bowl and beaters in the freezer before whipping the cold cream. This helps the cream whip up faster and maintain the fluffy stiff peaks.
- Be sure to bring your cream cheese to room temperature ahead of time, so it’s soft enough to whip. The last thing you want is lumps of cream cheese in your filling.
- You can certainly use this recipe to make a batch of crepes without baking them. Fill them up, roll them, and enjoy!
Absolutely! If you don’t want to bake them using the cream cheese filling, then go ahead and use your favorite filling and skip the baking step. Lemon curd, strawberry sauce, Nutella, fresh fruit, and a bit of powdered sugar, maple syrup, or just whipped cream.
Keep them stored in an airtight container in the fridge for up to 3 days. If you’re storing unbaked crepes, you can layer them with wax paper to keep them separate.
You can, crepes freeze very well. Freeze them unbaked and stacked, layered with wax paper. Place them in a freezer bag or freezer-safe container. Keep them frozen for up to 1 month. Thaw them in the fridge overnight.
Crepes with Cream Cheese Filling
How to Make Crepes Batter:
- In a blender blend milk, eggs, sugar, salt, oil, and flour until all ingredients are combined.
- Add a little splash of oil to the skillet and heat it up on the medium heat.
- Pour 1/4 cup batter into skillet and tilt it until batter covers the skillet.
- Cook for 30 seconds to 1 minute on one side, flip it over to the other side and cook it for 30 seconds or until it's golden color. Transfer onto a plate. Repeat with the rest of the batter.
To make cream:
- Using mixer, whisk heavy whipping cream until stiff peak forms, about 3 minutes. After whisk in cream cheese & dulce de leche milk, beat until combined then spread it over a crepe. Roll it up.
- Place filled crepes on a baking dish & spread each crepe layer with cream filling, making total of 2 layers. Cover with foil paper and bake at 350-400F for 10-15 minutes or until crepes are nice and warm.
- Serve warm with fresh berries. Enjoy!
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