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Warm Breakfast Crepes with Filling

Don't let crepes intimidate you—they're actually easier than pancakes once you get the hang of them! These delicate, warm crepes filled with sweet cream cheese and berries are pure comfort on a cold morning. The best part? You can make the crepes ahead and just warm them up when you're ready to eat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup whole milk
  • ¼ cup water
  • 2 tablespoons melted butter plus more for cooking
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces cream cheese softened
  • ⅓ cup powdered sugar
  • 1 teaspoon lemon zest
  • 2 cups mixed fresh berries strawberries, blueberries, raspberries
  • Maple syrup or powdered sugar for serving

Method
 

  1. In a blender, combine flour, eggs, milk, water, melted butter, sugar, vanilla, and salt. Blend until smooth and let batter rest for 10 minutes.
  2. While batter rests, make the filling by beating cream cheese, powdered sugar, and lemon zest together until smooth and fluffy. Set aside.
  3. Heat an 8-inch nonstick skillet over medium heat and lightly butter the pan. Pour about ¼ cup of batter into the center and immediately swirl the pan to spread batter into a thin, even circle.
  4. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip carefully and cook for another 30 seconds. Transfer to a plate.
  5. Repeat with remaining batter, stacking crepes on the plate. You should get about 8-10 crepes.
  6. To assemble, spread 2-3 tablespoons of cream cheese filling down the center of each crepe. Top with fresh berries.
  7. Fold the sides of the crepe over the filling or roll up like a burrito. Place seam-side down on serving plates.
  8. Drizzle with warm maple syrup or dust with powdered sugar. Serve immediately while still warm and enjoy!