This simple crepe recipe will produce velvety soft crepes that are incredible on their own, but add smooth, rich farmer’s cheese filling and homemade jam topping for the ultimate decadent breakfast dish!
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Crepes Are Better Than Pancakes
There, I said it. Move over, pancakes! Crepes have taken over my heart (and stomach!) because they’re softer, thinner, and allow for so much variety. But here’s the thing – even if pancakes are your favorite, you’ll still adore this simple crepe recipes!
These homemade crepes are the perfect texture which pairs perfectly with the cream cheese filling and berry jam. But wait, aren’t crepes hard to make and that’s why we leave them to the professionals? Nope. This recipe is easy and no-nonsense – you’re going to feel so good once you’ve tried it.
The Key To Making Homemade Crepes
- The EGGS, and lots of ‘em! Crepes may be thin, but they don’t lack in fluff and airy texture! Eggs are the ingredient that give us that consistency.
- The speed! Once you combine all the rest of your ingredients, you’re ready to make your crepes. Keep in mind that you can’t just pour in the batter and let them cook like pancakes. You have to be fast or these babies will burn! Spread your batter thinly with a ladle, and then wait a few seconds for a light golden color to appear. Flip!
- The filling, oh my goodness, the filling. It’s made from farmer’s cheese, cream cheese, and sweetened condensed milk. It’s rich, creamy, and delicious!
- Baking them! Once you roll the filling up in your crepes, you’re going to pop them in the oven for 40 minutes. Just trust me – it really brings everything together.
What Is Crepe Batter Made Of?
Truly simple ingredients – I promise!
- Eggs– large.
- Melted butter– unsalted.
- Milk– whole milk or 2%.
- Sugar– fine.
- Vanilla– powdered vanilla or liquid.
- Flour– all purpose flour.
- Water-room temperture.
Then for your filling, you’ll need…
- Sweetened condensed milk
- Cream cheese– take it out before starting the crepes, so it gets soft and no clumps form with mixing.
- Farmers cheese– if you can’t find farmer’s cheese, use ricotta cheese.
- Berries of your choice- raspberries or strawberries are my favorites to use in this crepe recipe.
Find the full printable recipe with specific measurements below.
How To Make A Homemade Crepe
1: Whisk the Eggs
Start by whisking all of your eggs until they’re a pale yellow.
2: Add in Ingredients
Add in the sugar, vanilla, milk, and melted butter. Combine.
3: Fold in the Flour
After everything is mixed well, fold in the flour with a spatula.
4: The right consistency
If the batter is not runny, add some water or milk in very small amounts until it reaches its runny consistency.
5: Heat the Pan
Heat a nonstick crepe pan or a regular nonstick pan. Melt a small slice of butter once the pan is heated. Keep the heat setting on medium while making the crepes so it doesn’t get too hot or cool.
Hold the pan in your left hand, and use a soup ladle in your right hand to add batter to the pan. Ladle just enough for a thin layer.
7: Make sure the batter covers the pan
Use your left hand to turn the pan around to allow the batter to coat it in a circle. Once coated, place it back on the stove to cook until it’s a light golden brown.
Flip the crepe over and continue cooking until the other side is golden brown.
9: Cool The Crepes Down
Once it’s completely cooked, add it to a plate and repeat the process until the rest of the batter has been used.
Mix together the Farmer’s cheese, softened cream cheese, and sweetened condensed milk.
Spread a tablespoon of filling on one crepe and then roll it and place it in a deep baking dish. Repeat for all crepes.
Use melted butter to lightly brush between the crepes and the tops so they won’t stick together while baking.
Cover the dish with foil or a cover. Transfer to the oven and bake at 350 degrees F for 40 minutes before serving.
Simple Berry Jam:
Use whatever berry you like and add it to a blender or food processor with sugar. Blend until smooth. You can either drizzle it on as-is, or strain it for a smooth berry sauce. If you don’t have a blender or food processor, use this no cooking freezer jam recipe.
Serve the crepes warm with berry sauce and enjoy!
Variations of Crepes
I really hope you put your fears aside and try this simple crepe recipe! They’re perfect year-round, but they’re also fun to make for the holidays. Here are a few ideas for how to make your homemade crepes more festive.
- Add some bright green food dye to your crepe and call them the grinch! Serve with the same cream cheese filling and serve with raspberries.
- You know how people pour their pancake batter in different formations to make shapes like snowmen or Christmas trees? You can do that too, but by shaping your already cooked crepes. They’re so thin and forgiving that you can do whatever you want with them.
- Add little pretzels on top of a triangle-folded crepe and with a few berries for eyes and a nose, it’ll look like rudolph!
- Add red dye to the batter and make heart-shaped crepes for your Valentine.
Crepe batter doesn’t have a rising agent in it like baking soda or powder. That’s why crepes are super thin!
Your might’ve been too thick! Next time try adding water or milk to the batter to get that perfect runny consistency.
Your pan was probably too hot which made the edges of your crepe crisp up. No problem – just make sure you keep your skillet on a more consistent medium-low temperature next time.
Here are some tasty breakfast recipes you’re sure to enjoy:
You can make Blueberry Breakfast Casserole Recipe right at home!
Love on-the-go recipes? These Homemade Breakfast Burritos with Potatoes are perfect!
Other Cream Cheese Recipes to Try
If you tried this Simple Crepe Recipe with Cream Cheese and Berry filling or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!
Simple Crepe Recipe with Cream Cheese and Berry filling
- 10 eggs large
- ½ cup butter, melted
- 4 cups milk
- ¾ cup sugar
- ½ tsp vanilla
- 3½ cups flour
- water, or milk, just enough for it to be runny
Cream Cheese Filling
- 1 can sweetened condensed milk
- 8 oz cream cheese
- 1½ lbs farmer's cheese
- 1 cup berries
- 1½ cups sugar
Start off by whisking eggs until pale yellow.10 eggs
Add in sugar, vanilla, milk, and melted butter.4 cups milk, ¾ cup sugar, ½ tsp vanilla, ½ cup butter,
After you have mixed all well, with a spatula, add in the flour.3½ cups flour
The batter should be runny, so add some water or milk if needed.water,
Heat a nonstick crepe pan or just a regular nonstick pan. Melt a small slice of butter when the pan is heated. (Keep on Medium heat when making the crepes)
Hold the pan in your left hand. With a soup ladle add batter to the pan, just enough for a thin layer.
Turn the pan around to coat and make a perfect circle. Place back on the stove to cook until it turns a light brown.
Flip the crepe over and continue cooking until both sides are golden brown.
Once cooked, stack onto a plate, one after the other and repeat cooking until the rest of the batter is done.
Cream Cheese Filling
Mix together 1 ½ pound Farmer's cheese, 1 package of softened cream cheese and 1 can sweeten condensed milk.8 oz cream cheese, 1½ lbs farmer's cheese, 1 can sweetened condensed milk
Spread a tablespoon of filling on a crepe, then roll it, and place it in a deep baking dish.
Melt 2 Tbsp of unsalted butter and lightly brush the top and between the crepes so they won't stick together. Do this for each row of rolled crepes.
- Cover the dish with foil, or if your baking dish has a cover use that. Transfer into the oven. Bake at 350° F for 40 minutes before serving.
You can use any berry that you like, I usually use strawberries or raspberries. Just add 1 cup of berries to 1/2 cup of sugar in a blender or food processor. Blend till smooth. If you have a lot of seeds, you could strain it for a smooth berry sauce. No blender or food processor, not a problem just use this recipe here.1 cup berries, 1½ cups sugar
- Serve crepes warm, with berry sauce.
- Make sure your crepe pan is hot before poring in the crepe mixer.
- The crepe mixture should be runny, otherwise the crepes will be rubbery. Add water or milk if needed to make the mixture more runny.
- You can make the crepes ahead of time and bake them an hour before serving.