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Cherry and Cream Cheese Crepes

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These Cherry and Cream Cheese Crepes are a delicate and elegant treat made with paper-thin crepes, a rich cream cheese filling, and a tangy homemade cherry sauce. Perfect for brunch, breakfast, or dessert, this recipe delivers a sweet and tangy bite with café-style flair—easy to make ahead and customizable for any season.

Ingredients

  • For the Crepe Batter:
  • 3 large eggs
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1¾ cups milk
  • 1¼ cups all-purpose flour
  • 2 tablespoons oil
  • ½ cup sparkling mineral water
  • For the Cherry Sauce:
  • 2 cups fresh or frozen cherries (pitted)
  • ⅓ cup sugar
  • ¼ cup water
  • 1 tablespoon lemon juice
  • For the Cream Cheese Filling:
  • 8 oz cream cheese (room temperature)
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make Cherry Sauce: Combine cherries, sugar, water, and lemon juice in a saucepan. Simmer 20–30 minutes until thickened. Cool and refrigerate.
  2. Prepare Crepe Batter: Whisk eggs, sugar, salt, and vanilla. Add milk and flour, whisk until smooth. Stir in oil and sparkling water. Rest for 15–30 minutes if time allows.
  3. Cook Crepes: Heat nonstick pan over medium. Lightly grease, pour in batter, swirl to coat. Cook 1–2 minutes per side until lightly golden. Stack finished crepes.
  4. Make Filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
  5. Assemble: Spread filling on each crepe, fold or roll, and top with cherry sauce. Serve warm or room temp.

Notes

  • Use frozen cherries without thawing for the sauce.
  • Add chocolate drizzle or chopped nuts for extra flavor and texture.
  • Let batter rest for smoother crepes.
  • Store crepes, filling, and sauce separately for easy assembly later.

Nutrition

Find it online: https://cookedbymaya.com/cherry-and-cream-cheese-crepes/