Cream Cheese Filling for Crepes
Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.
Cream Cheese Filling
I’m a pretty simple girl when it comes to toppings and such. Give me a stack of buttermilk pancakes with butter only or a bowl of vanilla bean ice cream with hot fudge only (hold the nuts please).
But when it comes to crepes, let’s add a luscious filling PLUS fresh fruit on the side please. This simple recipe is just what you’ll need for the full crepe experience.
Why This Recipe Works:
- JUST FOUR INGREDIENTS – We love a four-ingredient recipe and this one does not disappoint. You can easily find all of these ingredients in your local grocery store.
- STORES WELL – This cream cheese filling stores for up to one week in your refrigerator.
- PERFECT FILLING – Crepes are tasty alone, but they’re even better with this simple filling. Add fresh fruit for the tastiest treat!
What You’ll Need:
- Cream Cheese – I recommend using a full-fat cream cheese for this simple cream cheese filling.
- Powdered Sugar – Sift the powdered sugar for a smoother filling.
- Vanilla Extract – We use Watkin’s vanilla.
- Heavy Cream – You’ll want to beat the heavy cream before adding to the cream cheese mixture.
How to make Cream Cheese Filling for Crepes:
Step 1
Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
Step 2
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
Step 3
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
Step 4
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.
Store filling in an airtight container in your refrigerator for up to one week. You can also freeze the filling for two months or so.
Recipe FAQs:
Use an electric mixer or hand mixer for a smooth, creamy consistency. Start on low speed to combine the ingredients, then gradually increase to medium-high to ensure everything is well blended.
Add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.
Spread a thin layer of filling over the crepe, then fold the crepe into quarters or roll it up. For a neater presentation, use a piping bag or a spoon to place the filling in a line, then roll the crepe around it.
Yes, you can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.
Adjust the powdered sugar to your preference. Taste as you go, and remember you can always add more, but you can’t easily take it out once it’s mixed in.
It’s best to serve filled crepes immediately, but if needed, they can sit out for up to 2 hours. If you plan to serve them later, refrigerate and bring them back to room temperature before serving.
xoxo ~Sue
Cream Cheese Crepe Filling Recipe
Ingredients
- 8 oz. cream cheese – softened
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream
Instructions
- Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
- Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
- Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
- Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.
Notes
- Store filling in an airtight container in your refrigerator for up to one week.
- You can also freeze the filling for two months or so.
- You can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.
- If the filling is too thick, add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.
This recipe is perfectly creamy and slightly sweet. I love the combination.