Cream Cheese Stuffed Crepes
Cream Cheese Stuffed Crepes is a easy French recipe that serves 4. 260 calories per serving. Recipe by Cooking with Ash on YouTube.
Prep: 8 hrs 15 min | Cook: 15 min | Total: 8 hrs 30 min
Cost: $7.60 total, $1.90 per serving
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
Combine Dry Ingredients
In a mixing bowl, add the flour, sugar, and a pinch of salt. Stir briefly to distribute evenly.
Time: PT3M
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
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
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
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
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)
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
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
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
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
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
- Instead of Milk: Almond Milk, Soy Milk
- Instead of Eggs: Egg substitute, Flax egg
- Instead of Canola Oil: Vegetable Oil, Melted Butter
- Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Vanilla Essence: Vanilla Extract
- Instead of Cream Cheese: Neufchatel Cheese, Greek Yogurt (for lighter filling)
- Instead of Condensed Milk: Sweetened Condensed Milk Alternative, Maple Syrup (adjust sweetness)
- Instead of Unsalted Butter: Margarine, Coconut Oil
- Instead of Fresh Berries (optional): Fruit Jam, Sliced Bananas
- Instead of Powdered Sugar (optional): Granulated Sugar (finely ground)
Equipment Needed
- Mixing Bowl
- Whisk or Hand Mixer
- Blender (Ninja)
- Nonstick Skillet
- Spatula
- Measuring Cups and Spoons
- Plastic Container with Lid
Critical Steps — Do Not Skip
- Achieving a runny batter consistency (Step 3)
- Resting the batter overnight for optimal fluffiness (Step 4)
- Swirling the batter to create an even, thin layer (Step 7)
- Flipping the crepe only after bubbles appear and edges set (Step 8)
Chef Tips from the Video
- Use a ladle or ¼‑cup measuring cup for consistent crepe size.
- For extra flavor, add a pinch of cinnamon or orange zest to the batter.
- If you prefer savory crepes, omit the sugar and add chopped herbs to the batter.
Troubleshooting
Batter is too thick and crepes turn out rubbery.
Add a little more milk (1‑2 tablespoons) and whisk until the batter reaches a thin, pourable consistency.
Crepes stick to the pan.
Make sure the pan is properly heated and lightly brushed with oil before each crepe. A well‑seasoned nonstick pan works best.
Crepes tear when flipping.
Wait until the surface is fully set and bubbles have formed before flipping. Use a flexible spatula or gently flip with both hands.
Storage
Refrigerator: Store leftover crepes and filling in airtight containers for up to 3 days.
Freezer: Crepes freeze well; layer between parchment paper and freeze in a zip‑top bag for up to 1 month. Thaw and re‑heat gently.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the batter the night before and refrigerate; it improves texture.
- The cream cheese filling can be made up to 2 days ahead and kept chilled.
Frequently Asked Questions
What is the cultural significance and history of French crepes in French cuisine?
Crepes originated in Brittany, a region of France, where they have been enjoyed for centuries as a simple, versatile dish. Traditionally served with sweet or savory fillings, they are a staple at family gatherings, markets, and even religious celebrations like Candlemas.
What are the traditional regional variations of crepes in French cuisine?
In Brittany, buckwheat "galettes" are savory crepes made with buckwheat flour and filled with ham, cheese, and egg. Sweet crepes in the rest of France often feature sugar, lemon juice, or fruit preserves. Each region adds its own local ingredients to the basic batter.
How is a classic French crepe traditionally served in France?
A classic sweet crepe is folded or rolled and dusted with powdered sugar, sometimes drizzled with melted butter or a splash of Grand Marnier. Savory galettes are typically folded into quarters and served hot with a side salad.
What occasions or celebrations is the French crepe traditionally associated with in French culture?
Crepes are especially popular on Candlemas (La Chandeleur) on February 2nd, when families gather to make and eat them for good luck. They are also common at brunches, family picnics, and street fairs throughout the year.
What makes these fluffy breakfast crepes special or unique in French cuisine?
The overnight rest of the batter allows the flour to fully hydrate, creating an exceptionally light and airy texture that differs from the traditional thin, slightly chewy French crepe. The addition of a sweet cream cheese filling adds a rich, tangy contrast.
What are the most common mistakes to avoid when making fluffy breakfast crepes?
Common errors include using a batter that is too thick, flipping the crepe before the surface is set, and cooking on too high heat which can cause browning before the interior cooks. Following the rest period and proper pan temperature prevents these issues.
Why does this recipe use a runny batter and an overnight rest instead of a thicker batter cooked immediately?
A runny batter spreads easily, creating a uniform thin layer, while the overnight rest lets the gluten relax and the starches absorb liquid, resulting in a softer, more tender crepe. Immediate cooking can yield a denser texture.
Can I make the fluffy breakfast crepes ahead of time and how should I store them?
Yes, you can prepare the batter the night before and keep it refrigerated. Cooked crepes can be stacked with parchment paper between each and stored in an airtight container in the fridge for up to 3 days, or frozen for up to a month.
What texture and appearance should I look for when making fluffy breakfast crepes?
The crepe should be very thin, slightly translucent, with tiny bubbles forming on the surface. After flipping, the underside should be lightly golden but not browned. The finished crepe feels soft and pliable, not rubbery.
How do I know when the fluffy breakfast crepes are done cooking?
When the edges start to lift and small bubbles appear across the surface, the crepe is set enough to flip. After flipping, cook for another 30‑60 seconds until the second side is just lightly colored.
What does the YouTube channel Cooking with Ash specialize in?
The YouTube channel Cooking with Ash focuses on approachable home‑cooking tutorials, especially quick breakfast and brunch recipes, comfort foods, and simple techniques that require minimal equipment.
How does the YouTube channel Cooking with Ash's approach to French breakfast cooking differ from other cooking channels?
Cooking with Ash emphasizes make‑ahead convenience, such as overnight batter rests, and encourages flexible fillings, whereas many other channels stick to traditional, single‑serving preparations. Ash also highlights budget‑friendly ingredients without sacrificing flavor.
Last updated: August 24, 2026
