Crepes With Cream Cheese Filling

These crepes with cream cheese filling are a delightful and easy-to-make dessert, featuring a tangy, creamy filling paired with warm apples and fresh blueberries for a perfect balance of flavors.

Dessert has a pretty important job. It’s the final note of a meal, the sweet punctuation that wraps everything up. You want something that leaves an impression but doesn’t require hours of preparation or a sink full of dishes. If you want a dessert that’s simple yet exquisite, you have to try making crepes with cream cheese filling.

These crepes are thin, delicate, and oh-so-tender, providing the perfect base for the creamy, cheesecake-like filling inside. The cream cheese mixture is subtly tangy with a hint of lemon, and it pairs beautifully with warm, buttery apples that create the most satisfying melt-in-your-mouth experience. To top it off, juicy, fresh blueberries bring bursts of flavor in every bite, balancing the richness with a pop of freshness. It’s a dessert that might sound fancy enough for a five-star restaurant, but the best part? You can whip it up at home with ease, making any weeknight dinner feel like a celebration.

Perfect for impressing guests or making a simple family meal feel special, these crepes with cream cheese filling are an indulgent treat that’s both easy and elegant.

Ingredients

Crepes:

2 cups milk

3 eggs

3 Tablespoons oil

2-3 teaspoons sugar

½ teaspoons salt

1 ¾ cup flour

butter or oil for the skillet

Filling:

12 oz cream cheese, softened

⅓ cup sugar

2 teaspoons vanilla

½ teaspoon salt

1 teaspoon lemon zest

4 Tablespoons butter

4-6 apples, peeled, cored and sliced

¼ cup brown sugar

2 Tablespoons lemon juice

1 pint blueberries

How To Make Crepes With Cream Cheese Filling

Whisk the eggs with the sugar and salt. Pour in the milk and oil, mix to combine.

Add the flour and mix to combine. Refrigerate the crepe batter for 15-20 minutes, or even overnight.

Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter and tilt the skillet, distributing the batter evenly over the surface of the skillet.

Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.

Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 16-18 crepes, if you’re using an 9-10 inch skillet.

Mix the softened cream cheese, granulated sugar, vanilla and lemon zest.

Melt the butter in a skillet on medium heat. Add the apples, brown sugar and lemon juice. Cook the apples on medium heat until the apples are softened, 5-10 minutes, depending on how thick or thin you cut the apples. Off the heat, add the vanilla.

Spread a thin layer of the cream cheese filling on each crepe. Place the cooked apples and blueberries in the center of the crepe, and roll the crepe around the filling.

Drizzle some of the syrup over the crepes. If you want the syrup to be thicker, add ½ a teaspoon of cornstarch to the apple filling before cooking it.

Crepes With Cream Cheese Filling

Olga Klyuchits

These crepes with cream cheese filling are a delightful and easy-to-make dessert, featuring a tangy, creamy filling paired with warm apples and fresh blueberries for a perfect balance of flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Sweets

Servings 16 crepes

Ingredients

  

Crepes:

• 2 cups milk
• 3 eggs
• 3 Tablespoons oil
• 2-3 teaspoons sugar
• ½ teaspoons salt
• 1 ¾ cup flour
• butter or oil for the skillet

Filling:

• 12 oz cream cheese softened
• ⅓ cup sugar
• 2 teaspoons vanilla
• ½ teaspoon salt
• 1 teaspoon lemon zest
• 4 Tablespoons butter
• 4-6 apples peeled, cored and sliced
• ¼ cup brown sugar
• 2 Tablespoons lemon juice
• 1 pint blueberries

Instructions

 

• Whisk the eggs with the sugar and salt. Pour in the milk and oil, mix to combine. Add the flour and mix to combine. Refrigerate the crepe batter for 15-20 minutes, or even overnight.
• Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a ¼ measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.
• Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
• Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 16-18 crepes, if you’re using an 9-10 inch skillet.
• Mix the softened cream cheese, granulated sugar, vanilla and lemon zest.
• Melt the butter in a skillet on medium heat. Add the apples, brown sugar and lemon juice. Cook the apples on medium heat until the apples are softened, 5-10 minutes, depending on how thick or thin you cut the apples. Off the heat, add the vanilla.
• Spread a thin layer of the cream cheese filling on each crepe.
• Place the cooked apples and blueberries in the center of the crepe, and roll the crepe around the filling.
• Drizzle some of the syrup over the crepes. If you want the syrup to be thicker, add ½ a teaspoon of cornstarch to the apple filling before cooking it.