Easy Cream Cheese Crepes

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 Eggs (large, at room temperature)
• 0.5 cup Milk (whole or 2%; can be substituted with plant‑based milk)
• 0.5 cup Water (room temperature)
• 2 tablespoon Unsalted Butter (melted; can use oil if preferred)
• 0.25 teaspoon Salt (fine sea salt)
• 5 drops Vanilla Extract (optional, for extra flavor)
• 4 ounce Cream Cheese (softened; used as the base of the filling)
• 2 tablespoon Granulated Sugar (for the cream cheese filling; can adjust to taste)
• 2 tablespoon Cinnamon Sugar (store‑bought or homemade (mix 1 tsp cinnamon with 1 tbsp sugar))
• 2 tablespoon Cool Whip (optional topping)

Instructions

1. Soften Cream Cheese

   Remove the cream cheese from the refrigerator and let it sit at room temperature for about 5 minutes until softened; this makes it easier to mix with sugar.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl, add 1 cup of sifted all‑purpose flour and 1/4 teaspoon of salt.

   Time: PT2M

3. Add Eggs

   Crack 2 eggs into the bowl with the flour and whisk until the mixture is uniform.

   Time: PT2M

4. Incorporate Liquids

   Pour in 1/2 cup milk followed by 1/2 cup water. Whisk continuously until the batter is smooth.

   Time: PT2M

5. Add Butter and Flavor

   Stir in 2 tablespoons melted butter, 1/4 teaspoon salt (if extra seasoning is desired), and 5 drops of vanilla extract. Whisk until the batter is glossy and free of streaks.

   Time: PT2M

6. Rest the Batter (Optional)

   Let the crepe batter rest for 5 minutes; this allows the flour to fully hydrate and yields tender crepes.

   Time: PT5M

7. Heat the Pan

   Place a non‑stick skillet over medium heat and add a thin layer of butter or oil. Heat until the surface sizzles lightly (you’ll hear a gentle “growl”).

   Time: PT2M

8. Cook First Side

   Pour a small ladleful of batter into the center of the pan, immediately tilting and swirling to spread it thinly. Cook for about 2 minutes, or until the edges start to lift and the surface looks set.

   Time: PT2M

9. Flip and Cook Second Side

   Using a spatula, gently flip the crepe and cook the other side for another 2 minutes, watching that the edges do not turn dark brown.

   Time: PT2M

10. Transfer Crepe

    Slide the cooked crepe onto a plate lined with a paper towel to absorb any excess grease. Repeat for remaining batter.

    Time: PT1M

11. Add Cream Cheese Filling

    Spread a generous spoonful of the softened cream cheese mixture (cream cheese + sugar) in the center of each crepe, then roll the crepe tightly.

    Time: PT2M

12. Finish with Toppings

    Sprinkle the rolled crepes with cinnamon sugar. Optionally, add a dollop of Cool Whip or a dusting of powdered sugar on top.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g