Cherry and Cream Cheese Crepes

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Granulated Sugar (for batter, 30 g)
• 0.25 teaspoon Salt (about 1 g)
• 1 teaspoon Vanilla Extract (for batter)
• 1 cup Milk (whole milk, 240 ml)
• 1.75 cups All-Purpose Flour (220 g, sifted)
• 3 tablespoons Vegetable Oil (40 g, for batter)
• 1 cup Sparkling Mineral Water (240 ml, chilled)
• 1 teaspoon Vegetable Oil (for greasing pan)
• 25 ounces Cherries (about 700 g, pitted fresh or frozen)
• 0.66 cup Granulated Sugar (approximately 135 g, for cherry sauce)
• 2 tablespoons Lemon Juice (30 ml, freshly squeezed)
• 0.25 cup Water (60 ml, for sauce)
• 14 ounces Cream Cheese (400 g, room temperature)
• 0.5 cup Powdered Sugar (60 g, sifted)
• 2 teaspoons Vanilla Extract (for cream cheese filling)

Instructions

1. Make the Crepe Batter

   In a mixing bowl whisk together the eggs, 2 Tbsp granulated sugar, salt, and 1 tsp vanilla extract until smooth. Add the milk, sifted flour, 3 Tbsp vegetable oil, and sparkling mineral water. Whisk until the batter is thin and free of lumps.

   Time: PT5M

2. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 10 minutes. This allows the flour to fully hydrate and yields tender crepes.

   Time: PT10M

3. Prepare the Cherry Sauce

   Combine the pitted cherries, 2/3 cup granulated sugar, lemon juice, and 1/4 cup water in a saucepan. Bring to a simmer over medium heat, stirring occasionally.

   Time: PT5M

4. Simmer the Sauce

   Continue to simmer the cherry mixture, stirring occasionally, until it thickens and becomes glossy, about 20‑30 minutes. The sauce should coat the back of a spoon.

   Time: PT25M

5. Make the Cream Cheese Filling

   In a clean bowl, beat the room‑temperature cream cheese with 1/2 cup powdered sugar and 2 tsp vanilla extract until smooth and fluffy.

   Time: PT5M

6. Cook the Crepes

   Heat the non‑stick skillet over medium heat and brush lightly with 1 tsp vegetable oil. Pour a small ladle (≈¼ cup) of batter, swirling to coat the pan thinly. Cook 1 minute until the edges lift, flip, and cook another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking the crepes.

   Time: PT10M

   Temperature: Medium heat

7. Assemble and Serve

   Spread a generous spoonful of the cream cheese mixture onto each crepe, roll or fold, and drizzle warm cherry sauce over the top. Serve immediately, optionally dusted with extra powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: egg replacer (1/4 cup per egg)
• Instead of Granulated Sugar: coconut sugar, maple sugar
• Instead of Salt: sea salt
• Instead of Vanilla Extract: vanilla bean paste, almond extract (use half amount)
• Instead of Milk: 2% milk, almond milk (reduce for less richness)
• Instead of All-Purpose Flour: cake flour (use 1:1), gluten‑free flour blend
• Instead of Vegetable Oil: canola oil, melted butter (use slightly less)
• Instead of Sparkling Mineral Water: club soda, plain carbonated water
• Instead of Vegetable Oil: non‑stick cooking spray
• Instead of Cherries: fresh berries (strawberries, raspberries)
• Instead of Granulated Sugar: coconut sugar, brown sugar
• Instead of Lemon Juice: lime juice, white wine vinegar (use half amount)
• Instead of Cream Cheese: mascarpone, neufchâtel cheese
• Instead of Powdered Sugar: granulated sugar (process in blender)
• Instead of Vanilla Extract: vanilla bean paste, almond extract (use half)

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Saucepan
• Non‑Stick Skillet
• Spatula
• Ladle
• Electric Mixer (optional)
• Plate
• Serving Dish

Critical Steps — Do Not Skip

• Achieving a thin, lump‑free batter is essential for delicate crepes.
• Simmering the cherry sauce until it reaches a coating consistency prevents a watery topping.
• Cooking each crepe at the right medium heat ensures they are golden without becoming crispy.

Chef Tips from the Video

• For extra‑fluffy crepes, separate the egg whites, beat them to soft peaks, and fold into the batter at the end.
• A splash of orange zest in the cherry sauce adds a bright contrast.
• Serve with a dollop of whipped cream for an indulgent finish.

Troubleshooting

Storage

Refrigerator: Cherry sauce: up to 4 days in an airtight container. Cream cheese filling: up to 5 days. Cooked crepes: 2 days, reheat gently.

Freezer: Cherry sauce freezes well for up to 2 months; thaw before reheating. Crepes can be frozen stacked with parchment paper between each, up to 1 month.

Room temperature: Do not leave assembled crepes at room temperature for more than 2 hours.

Make-Ahead Tips

• Cherry sauce can be made a day ahead and reheated gently.
• Cream cheese filling can be prepared up to 3 days in advance; keep chilled.
• Batter can be stored covered in the refrigerator for up to 2 hours; give it a quick whisk before cooking.

Frequently Asked Questions