Crepes with Cream Cheese Filling

 

cream cheese filled crapes

These crepes are filled with sweet cream cheese. These are so delicious they melt in your mouth. Literally, no need to chew them (you probably should though). Evrytime I make these they always disappear so fast I have to eat a few before I serve them because I know there will not be any left. This is one of my signature dishes that I make for parties and family gatherings. It’s the only thing my husband looks forward to when it comes to parties! I recommend doubling this recipe if you are planning to make these for company. Also, the filling possibilities are endless! You can drizzle your crape with honey, jam, sugar, Nutella or anything your heart desires. I also love wrapping fruit in them. Yum, Im drooling now just thinking about these!

crepe batter ingredients kitchen development.com

 Ingredients for the Crepes:

  • 3 Eggs
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 2 Cups Milk
  • 1 Cup Flour (170 g.)
  • 2 Tablespoons Olive Oil (plus more for frying)

Cream cheese filling for crepes kitchen development.comIngredients for the Filling

  • 10 Onces Cream Cheese (room temperature)
  • 1/4 Cup Sugar (or to taste)
  • 6 Tablespoons Sour Cream
  •  1/2 Cup of Raisins (optional)
  • 3/4 Boiling Water (optional)

    How to Make Crepes

step one

Put 3 eggs and 1/2 cup sugar in a blender.

Add 1 teaspoon vanilla and pulse just long enough to mix all the ingredients well. I only blend for about 5 seconds, its important that not a lot of air gets into the egg mixture. A little bit of bubbles is ok as shown in the picture above. Pour the egg mixture in a 2QT bowl.

Now add 1 1/2 cup of milk and 1 cup of flour to the blender and blend until there are no clumps of flour in the batter. About 30 seconds.

Pour the milk and flour batter to the bowl with the eggs and sugar. Add 1/2 of milk and 2 Tablespoons of olive oil and mix well. The batter will be very runny.

Add about 1/2 teaspoon of olive oil to a nonstick frying pan and let heat up on medium high heat for a couple of minutes. I also like to use butter or coconut oil instead of olive oil for making the crepes.

Take about 1/4 cup of batter and pour into the pan. Swirl around until the bather covers the whole pan. Fry for about a min and flip the crepe. After about 30 seconds flip the crepe into a big plate and repeat the process.

I have to admit, most of my crepes don’t make it past this point. My kids line up and wait until the crepe I just finished are cool enough to eat. This time, I only had 7 crepes left to fill with the cream.

How to make the cream:

Soften 1/2 cup of raisins by pouring 3/4 cup of boiling water over them. Let them soak in water for about 10 min. Drain the water.

cream cheese

Add 10 oz softened cream cheese, 6 Tablespoons of sour cream and 1/4 cup of sugar into a mixing bowl and mix on hight for about a min. Scrape the sides with a spatula and mix for another 30 seconds.

Spread about 1 1/2 Tablespoon of the cream cheese filling on the crepe and drizzle 7-8 raising.

Roll and place on a plate or in a glass dish. I like to keep mine in a glass baking dish because it makes it easier to reheat them. I add a couple of small pieces of butter and place in the oven for about 15 min. You can also warm them up in a microwave or on a stove top. Just add 1 Tablespoon of butter to a frying pan and heat for a couple of minutes on each side. Cover and store in the fridge up to 3 days.

Crepes with Cream Cheese Filling
 
Author:
Ingredients
Ingredients for the Crepes:
  • 3 Eggs
  • ½ Cup Sugar
  • 1 Teaspoon Vanilla
  • 2 Cups Milk
  • 1 Cup Flour (170 g.)
  • 2 Tablespoons Olive Oil (plus more for frying)
Ingredients for the Filling
  • 10 Onces Cream Cheese (room temperature)
  • ¼ Cup Sugar (or to taste)
  • 6 Tablespoons Sour Cream
  • ½ Cup of Raisins
  • ¾ Boiling Water
Instructions
How to Make the Crepes:
  1. Put 3 eggs and ½ cup sugar in a blender.
  2. Add 1 teaspoon vanilla and pulse just long enough to mix all the ingredients well. I only blend for about 5 seconds, its important that not a lot of air gets into the egg mixture. A little bit of bubbles is ok as shown in the picture above. Pour the egg mixture in a 2QT bowl.
  3. Now add 1½ cup of milk and 1 cup of flour to the blender and blend until there are no clumps of flour in the batter. About 30 seconds.
  4. Pour the milk and flour batter to the bowl with the eggs and sugar. Add ½ of milk and 2 Tablespoons of olive oil and mix well. The batter will be very runny.
  5. Add about ½ teaspoon of olive oil to a nonstick frying pan and let heat up on medium high heat for a couple of minutes. I also like to use butter or coconut oil instead of olive oil for making the crepes.
  6. Take about ¼ cup of batter and pour into the pan. Swirl around until the bather covers the whole pan. Fry for about a min and flip the crepe. After about 30 seconds flip the crepe into a big plate and repeat the process.
  7. I have to admit, most of my crepes don't make it past this point. My kids line up and wait until the crepe I just finished are cool enough to eat. This time, I only had 7 crepes left to fill with the cream.
How to Make the Cream:
  1. Soften ½ cup of raisins by pouring ¾ cup of boiling water over them. Let them soak in water for about 10 min. Drain the water.
  2. Add 10 oz softened cream cheese, 6 Tablespoons of sour cream and ¼ cup of sugar into a mixing bowl and mix on hight for about a min. Scrape the sides with a spatula and mix for another 30 seconds.
  3. Spread about 1½ Tablespoon of the cream cheese filling on the crepe and drizzle 7-8 raising.
  4. Roll and place on a plate or in a glass dish. I like to keep mine in a glass baking dish because it makes it easier to reheat them. I add a couple of small pieces of butter and place in the oven for about 15 min. You can also warm them up in a microwave or on a stove top. Just add 1 Tablespoon of butter to a frying pan and heat for a couple of minutes on each side. Cover and store in the fridge up to 3 days