Cream Cheese Crepe Filling

Name: Cream Cheese Crepe Filling
Prep time: 10 min
Total time: 10 min
Yield: 2 1/4 cups
Ingredients: 3/4 cup heavy cream (180g); 1/2 cup powdered sugar (60g); 8 ounces cream cheese (225g); 2 teaspoons vanilla extract

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
2 1/4 cups
Calories
1360 kcal
Course
Dessert
Cuisine
American

Cream Cheese Crepe Filling

Yael Holden

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

3/4 cup heavy cream (180g) 30-36%
1/2 cup powdered sugar (60g)
8 ounces cream cheese (225g) full fat
2 teaspoons vanilla extract

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Instructions

Make whipped cream: Add heavy cream and powdered sugar into a medium bowl and whip it with a mixer until stiff (Start at low speed, when it's thickened increase the speed to medium, then beat it on high. Make sure to not overmix it, it's ready when you turn your whisk upside down and the whipped cream doesn't fall off and holds its shape).
In another medium bowl, whisk cream cheese with vanilla extract, just until combined.
Mix in cream cheese mixture with whipped cream, with a mixer slowly at low speed or fold it in gently with a spatula.
Enjoy!

Notes

Don't spread the cream cheese filling over very hot crepes - whipped cream may start to melt a little. They can be warm just not ripping hot straight from the pan.
This recipe yields about 2 1/4 cups of cream cheese filling, which is enough for 8-9 medium/large crepes.
You can store the filling in a closed container in the fridge for up to 3 days. Leave in on the counter for about 30-60 minutes until it comes to room temperature (for the best flavor).
You could also add 1 teaspoon of lemon juice to this recipe.
For a more whipped cream-forward flavor, you can use 1 cup of heavy cream and 1/2 cup + 6 tablespoons (200g) of cream cheese. This version also tastes very good.
Calories = whole recipe. This is only an estimate!