Cream Cheese Stuffed Crepes

Ingredients

• unspecified All-Purpose Flour (sifted)
• 1.5 cup Milk (whole or 2% milk)
• 2 Eggs (large, room temperature)
• unspecified Canola Oil (for batter and pan greasing)
• unspecified Granulated Sugar (adds a hint of sweetness to the batter)
• unspecified Salt (enhances flavor)
• unspecified Vanilla Essence (optional, for flavor)
• unspecified Cream Cheese (room temperature, softened)
• unspecified Condensed Milk (sweetens the cream cheese filling)
• unspecified Unsalted Butter (softened, for filling)
• unspecified Fresh Berries (optional) (strawberries, blueberries, or mix, for topping or mixing into filling)
• unspecified Powdered Sugar (optional) (for dusting finished crepes)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, add the flour, sugar, and a pinch of salt. Stir briefly to distribute evenly.

   Time: PT3M

2. Add Wet Ingredients

   Create a well in the center of the dry mixture. Crack the two eggs into the well, pour in 1.5 cups of milk, add a splash of canola oil, a few drops of vanilla essence, and the mixed essence if using.

   Time: PT2M

3. Blend to a Smooth Batter

   Place the bowl in the Ninja blender (or use a hand mixer) and blend on low speed until the batter is smooth and runny, resembling thin pancake batter.

   Time: PT5M

4. Rest the Batter

   Transfer the batter to a plastic container, cover, and refrigerate overnight (or at least 2 hours) to let the flour hydrate and the batter become extra fluffy.

   Time: PT8H

   Temperature: 4°C

5. Prepare Cream Cheese Filling

   In a clean bowl, combine softened cream cheese, softened butter, and condensed milk. Beat until smooth and creamy. Fold in fresh berries if desired.

   Time: PT5M

6. Heat the Pan

   Place a nonstick skillet over medium heat and lightly brush with a thin layer of oil.

   Time: PT2M

   Temperature: Medium heat (≈350°F / 175°C)

7. Cook the First Side

   Pour a small ladleful of batter (≈¼ cup) into the center of the pan. Immediately swirl the pan to spread the batter thinly and evenly.

   Time: PT1M

8. Flip the Crepe

   Using a spatula or your hand, gently lift the edges and flip the crepe. Cook for another 30 seconds to a minute until lightly golden.

   Time: PT1M

9. Keep Crepes Warm

   Transfer cooked crepes to a plate and cover loosely with foil. Repeat steps 7‑8 until all batter is used.

   Time: PT5M

10. Assemble and Serve

    Spread a thin layer of the cream cheese filling onto each crepe, fold into a triangle or roll, drizzle with powdered sugar or syrup, and garnish with extra berries if desired.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

32 g

Fat

12 g

Fiber

2 g