Luscious, sweet, and with a subtle tang—this Cream Cheese Crêpe Filling will make you want to indulge in these delicate pancakes a little more often.
Who doesn’t love a good crêpe? To me, the elegant French cousin of the pancake will always remind me of my first visit to Paris and the many ways I indulged. Slathered with Nutella or drizzled with salted caramel, served with vanilla ice cream and chocolate sauce, crowned with a fried egg and zesty Comté, topped with grilled vegetables and tangy goat cheese—you name it, I tried it. And when I came home after that trip, I made it my mission to treat myself to crêpes regularly. Brunch with my mother? Crêpes. Dessert at a fancy restaurant? Crêpes. Birthday or anniversary treat? Crêpes (with a glass of champagne, of course).
I’d like to think I’ve mastered the art of making crêpes, but there’s still always the question of how to fill them. Believe me when I say the possibilities are endless! So, to make choosing just a little easier, allow me to suggest this recipe for cream cheese crêpe filling. It’s child’s play to make and utterly luxurious. Softened cream cheese is blended with powdered sugar, vanilla, and a splash of tart lemon juice. Whipped cream is folded into the mixture, and voilà—you have a filling that is light as a cloud and perfectly balances lactic tang with subtle sweetness. The only thing is that it should come with a word of warning: Proceed with caution—you may just want to eat this with a spoon!
Is This Cream Cheese Crêpe Filling Healthy?
How I wish I could reassure you that it is! The cream cheese and heavy whipping cream add a considerable amount of saturated fat to this recipe, and the powdered sugar doesn’t do it any favors in the health department, either. Aside from a little calcium and protein, you won’t find many nutrients here. Sure, you could use low-fat cream cheese (not a low-fat whipping cream though, more on that later!) and go easy on the sugar or use a replacement. But my advice? Enjoy in moderation. It will be worth the indulgence.
Beyond Crêpes
While this filling beautifully serves its purpose inside a delicate crêpe, there are so many other delicious ways to enjoy it. In its simplest form, it’s perfect as a topping for a bowl of fresh strawberries or raspberries, but it also makes a lovely finishing touch to a dainty fruit tart. Want to make a quick dessert for unexpected guests? Fill ready-made tartlet shells with lemon or lime curd, top with the filling, and finish with a dash of citrus zest. Another excellent idea is to carefully stir in crushed meringue cookies, rhubarb compote, and sliced strawberries for a quick Eton mess!
How Do I Store Leftovers?
Store the filling in an airtight container in the fridge for up to 3 days. Do not freeze, as the texture will be compromised upon thawing.
Serving Suggestions
So, now that you have this luscious filling, you’ll also need a stellar crêpe recipe to pair it with. This basic recipe will teach you How To Make Crêpes, but if you want to keep things a bit more wholesome, try this Healthy Whole-Wheat Crêpes Recipe. We even have a recipe for Vegan Crêpes and Paleo Crêpes. In the mood to really tickle your taste buds? Whip up a batch of these delicious Chocolate Crêpes!
Recipe
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
Instructions
- Using an electric mixer, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice in a large bowl until the mixture is smooth and fluffy.
- In a separate bowl, whip the heavy cream with an electric mixer until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
- Chill the crêpe filling in the refrigerator until ready to use, allowing the flavors to meld and the filling to firm up slightly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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