Cream Cheese Crepe Filling Recipe

A bowl of the cream cheese filling for thin crepes.

5 from 1 vote

Cream Cheese Crepe Filling Recipe

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.

Course Breakfast, Dessert

Cuisine American

Keyword cream cheese filling for crepes

Prep Time 15

Total Time 15

Servings servings

Calories 145kcal

Author Sue Ringsdorf

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.
1 cup heavy cream
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
8 oz. cream cheese, 1/4 cup powdered sugar, 2 teaspoons vanilla extract
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.

Nutrition