Crepes with Cream Filling

By: Amber Grangroth

Crepes with cream filling, mixed berries, and whipped cream!

These crepes are light and soft and so delicious with cream filling and berry sauce!

They are not made with sourdough like my other crepe recipe. So if you haven’t dabbled in sourdough but want crepes, this recipe is for you!

Crepes can be topped or filled with any variety of sweet or savory ingredients. Berries and cream, nutella, syrup, bananas, peanut butter, chocolate sauce, eggs, meats, and cheese. Have fun with it!

Crepes are perfect for a ladies’ brunch with all the fixings to make everyone happy!

There is no wait time when making this crepe batter. Just mix it up and start frying them. I use a high-speed blender to make sure there’s no flour clumps.

I like to use my cast iron pans and fry on medium low. Butter the pan between each crepe simply by rubbing a stick of butter over the hot pan. Pour some batter into the pan. The amount you need will vary depending on your pan size. I use about 1/4 – 1/2 c for each crepe. Lift and tilt the pan to spread the batter evenly and thinly and cook until mostly cooked, then flip. This helps to prevent ripping when flipping. Cook for 20-30 seconds longer and repeat.

I doubled the recipe for my family of 10, and we had a bit of leftovers also.

The cream is lightly sweet and perfectly delicious! I doubled this recipe, too. And then thawed out a mixed berry blend to put inside as well. Fresh fruit works great, too!

For another cream filling option, check out my sourdough crepe recipe.

Crepes Recipe

  • 6 eggs
  • 2 cups all purpose flour 
  • 2 cups milk
  • 1/4 cup butter, melted
  • 1/2 tsp salt

Directions:

  1. In a blender, add all ingredients and blend u til smooth scraping edges as needed
  2. Preheat pans over medium low heat. Adjust as needed per your stove and pans. 
  3. Using a stick of butter butter pans between each crepe. Scoop 1/4-1/2 c batter onto pan. This amount will vary depending on your pan size. Tilt pan to distribute batter evenly and thinly.
  4. Cook mostly through, 2-3 minutes, then flip and cook an additional 20-30 seconds. Remove from pan and place on a plate. 
  5. Fill or top with your choice of sweet or savory ingredients! See cream filling recipe below! Yum!!

Cream Filling:

  • 1 cup sour cream
  • 4 oz softened cream cheese
  • 1 cup plain Greek yogurt
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

Directions:

  1. In a large bowl use a hand mixer to mix sour cream, cream cheese and yogurt until smooth.
  2. Add powdered sugar and vanilla and mix  until combined well.
  3. Scoop on to warm crepe, add berries, roll, and serve with a dollop of whipped cream

Always find the beauty in life!

Love, Amber

Crepes with Cream Filling

Print Recipe

Ingredients
  

  • 6 eggs
  • 2 cups all purpose flour
  • 2 cups milk
  • 1/4 cup butter melted
  • 1/2 tsp salt

Instructions
 

  • In a blender, add all ingredients and blend u til smooth scraping edges as needed
  • Preheat pans over medium low heat. Adjust as needed per your stove and pans.
  • Using a stick of butter butter pans between each crepe. Scoop 1/4-1/2 c batter onto pan. This amount will vary depending on your pan size. Tilt pan to distribute batter evenly and thinly.
  • Cook mostly through, 2-3 minutes, then flip and cook an additional 20-30 seconds. Remove from pan and place on a plate.
  • Fill or top with your choice of sweet or savory ingredients! See cream filling recipe below! Yum!!

Notes

Cream Filling:
1 cup sour cream
4 oz softened cream cheese
1 cup plain Greek yogurt
1/2 cup powdered sugar
1 tsp vanilla
Directions: In a large bowl use a hand mixer to mix sour cream, cream cheese and yogurt until smooth. Add powdered sugar and vanilla and mix  until combined well. Scoop on to warm crepe, add berries, roll, and serve with a dollop of whipped cream