Best Easy Crepe Recipe – this recipe is Better than Restaurant Crepes with Secret Cream Filling.

My husband’s favorite dessert.  Homemade crepes turns out light and airy every time you make them.

Make this delicious dessert for any family gathering, brunch, potluck specially for holidays like Thanksgiving or Christmas.

Quick Notes

• It so much faster to make crepe batter using blender, if you don’t have a big blender feel free to use a regular whisk and your hand. Simply whisk wet ingredients first then whisk in dry ingredients until everything is combined.
• Buy already made dulce de leche milk in a can or use regular condensed milk instead. Both taste just as good.
• When whisking heavy whipping cream make sure the cream is cold, also place the whisk attachment from the mixer into the freezer 5 minutes before mixing. It helps getting fluffy texture of heavy whipping cream.
• Freeze unbaked crepes, covered inside the freezer for up to 1 month, to thaw place in the fridge over night, bake at 400F until heated thru, about 30-40 minutes.
• Store left over crepes in airtight container, inside the fridge for up to 3 days.

How to Make Easy Crepe Recipe:

In a blender mix milk, eggs, sugar, salt, oil, and flour until all ingredients are combined.

Then add a dash 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 pan.

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 its golden color.

How to make Cream Filling:

Spread cream filling over each crepe & roll it up just like you see it in the picture above.

Serve warm with fresh berries like sliced strawberries. Enjoy!

A Must Try Holiday Recipes:

Quick Crepe Recipe

Love Keil

Best easy crepe recipe - made of easy crepe batter and filled with delcious white cream filling.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Brunch Recipe, Dessert, Sweets

Cuisine Russian

Servings 6

Calories

Ingredients

  

1x2x3x

Crepe Batter

• 2 cups milk
• 9 eggs
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/3 cup avocado oil sometimes I use melted coconut oil
• 1 1/2 cup flour

Crepe Cream Filling

• 8 oz cream cheese room temperature
• 14 oz. dulce de leche or sweet condensed milk
• 1 cup heavy whipping cream cold

Instructions

 

How to Make Crepes Batter:

• In a blender mix 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 pan.
• 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 its golden color.

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 each crepe.
• 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 or melted chocolate. Enjoy!

Notes

• It so much faster to make crepe batter using blender, if you don’t have a big blender feel free to use a regular whisk and your hand. Simply whisk wet ingredients first then whisk in dry ingredients until everything is combined.
• Buy already made dulce de leche milk or use regular condensed milk instead. Both taste just as good.
• When whisking heavy whipping cream make sure the cream is cold, also place the whisk attachment from the mixer into the freezer 5 minutes before mixing. It helps getting fluffy texture of heavy whipping cream.
• Freeze unbaked crepes, covered inside the freezer for up to 1 month, to thaw place in the fridge over night, bake at 400F until heated thru, about 30-40 minutes.
• Store left over crepes in airtight container, inside the fridge for up to 3 days.

 

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