Cherry and Cream Cheese Crepes

Cherry and Cream Cheese Crepes are the kind of treat I love making when I want something that feels a little fancy but still comforting. These delicate, paper-thin crepes are filled with a smooth, lightly sweetened cream cheese filling and topped with a tart, vibrant cherry sauce. They’re perfect for breakfast, brunch, or dessert, and they never fail to impress—whether I’m serving them to guests or enjoying a quiet moment at the table with coffee.

Why You’ll Love This Recipe

I always enjoy how this recipe strikes a balance between sweet and tangy. The cream cheese adds a rich, smooth contrast to the bright cherry topping, and the crepes themselves are soft and light. Everything can be made ahead, so I can prep in stages or store leftovers easily. Plus, the ingredients are simple and pantry-friendly, which makes this recipe ideal for year-round enjoyment—even when cherries aren’t in season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crepe batter

• Eggs
• Sugar
• Salt
• Vanilla extract
• Milk
• All-purpose flour
• Oil
• Sparkling mineral water

For the cherry sauce

• Fresh cherries (or frozen, pitted)
• Sugar
• Water
• Lemon juice

For the cream cheese filling

• Cream cheese (room temperature)
• Powdered sugar
• Vanilla extract

Directions

1. Make the cherry sauce
   I start by pitting the cherries and placing them in a small saucepan with sugar, water, and lemon juice. I bring it to a gentle simmer, stirring occasionally, and let it cook for about 20–30 minutes until the sauce thickens. Once it’s done, I take it off the heat and let it cool. I often make this the day before and refrigerate it to save time.
2. Prepare the crepe batter
   In a large bowl, I whisk together the eggs, sugar, vanilla, and salt. I add the milk and flour, mixing until smooth, then stir in oil and sparkling mineral water. The batter should be slightly thin and lump-free.
3. Cook the crepes
   I heat a nonstick pan over medium heat, grease it lightly with oil or butter, then pour a small ladle of batter in the center. I swirl the pan to spread the batter evenly and cook each crepe for about 1–2 minutes on each side until light golden brown. I repeat with the remaining batter and stack the crepes on a plate.
4. Make the cream cheese filling
   I mix cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. It’s simple but so flavorful.
5. Assemble and serve
   I spread a generous spoonful of the cream cheese filling on each crepe, then fold or roll them up. Right before serving, I spoon the cherry sauce over the top. They’re best enjoyed warm or at room temperature.

Servings and timing

This recipe makes about 15 crepes.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Calories per serving: Approximately 345 kcal

Variations

• Berry swap: I sometimes use blueberries, strawberries, or a mix of berries when cherries aren’t available.
• Chocolate drizzle: A drizzle of dark chocolate on top adds richness and pairs beautifully with the cherries.
• Nut crunch: I add chopped almonds or pistachios for extra texture and a nice finishing touch.
• Crepe cake: For a showstopper, I stack the crepes with alternating layers of cream cheese filling and cherry sauce.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I keep the crepes, filling, and sauce separate in airtight containers. When I’m ready to serve again, I reheat the crepes gently in a skillet or microwave and assemble just before eating.

FAQs

Can I make the crepes ahead of time?

Yes, I often make the crepes in advance and refrigerate them with a piece of parchment between each one to prevent sticking. They reheat beautifully.

Can I use frozen cherries?

Absolutely. I use frozen cherries when fresh aren’t in season. I don’t thaw them first—just cook them straight in the pan with the other sauce ingredients.

How do I get smooth crepes?

I make sure the batter is lump-free, and I let it rest for 15–30 minutes if I have time. This helps the gluten relax and gives smoother crepes.

What kind of pan should I use?

I use a medium nonstick skillet or crepe pan. As long as it’s flat and well-seasoned, it works well.

Can I sweeten the cream cheese more?

Definitely. If I want a dessert-style crepe, I sometimes add an extra tablespoon of powdered sugar or a bit of lemon zest to brighten the flavor.

Conclusion

Cherry and Cream Cheese Crepes are one of my favorite ways to turn a handful of simple ingredients into something that feels totally special. The tender crepes, creamy filling, and homemade cherry sauce come together in a way that’s elegant but approachable. Whether I’m making these for a leisurely weekend breakfast or a light summer dessert, they always feel like a treat worth savoring. Once I made these, they became a seasonal tradition in my kitchen—and they’re just as good any time of year.

Print