These delectable crepes are filled with cottage and cream cheese, topped with condensed milk, then baked. It’ll be no surprise when everyone raves about your crepes!
Looking for plain crepes? Skip the cream cheese filling and check out this perfect crepe recipe!
What Are Crepes?
Crepes are thin pancakes that are generally considered to be French in origin. Unlike regular pancakes, crepes are made without a rising agent or leavener. As a result, crepes are thin, flat, and dense — but still incredibly yummy.
Although crepes are easily enjoyed on their own, they are the perfect canvas for sweet or savory toppings/fillings (such as chicken crepe pockets or Nutella crepe cake). In this recipe, the filling is indulgently creamy and smooth, while the outer edges of the crepe are crispy and caramelized. Swoon!
How To Make The Best Crepes With Cream Cheese Filling
This crepe recipe takes about 15 minutes of prep time and only one hour total to make — but it results in an insanely delicious dessert. It is without-a-doubt “the best crepe recipe.”
- Prepare the crepe batter: In a large bowl, whisk the eggs, sugar, and flour together until smooth. Continue stirring while adding the milk and oil.
- Fry the crepes: Pour the crepe batter into a non-stick skillet. Lift up the pan with one hand and shift it side to side to evenly coat the bottom of the pan. The crepe should be thin, but not see-through. Once the crepe is almost fully cooked, flip it.
- Make the filling: Combine the cream cheese, cottage cheese, and condensed milk with a mixer.
- Spread the filling: Spread the cream cheese mixture on one side of the cooked crepe, then fold the crepe into a roll. Repeat until all the crepes are filled and rolled.
- Transfer the crepes: Place all the crepes in a baking dish. Pour condensed milk over top.
- Bake the crepes: Bake the crepes at 350°F for at least 30 minutes. Serve them hot!
Hot tip: Cook the crepes faster by simultaneously using two non-stick skillets!
Tips To Make 100% Ful-filling Crepes
Do you want to make crepes that deserve a place in an authentic French bakery? Follow these tips to perfect your technique and achieve an absolutely divine result.
- Adjust the baking time: For more caramelized edges and flavor, bake the crepes for a smidge longer than 30 minutes. Keep baking until they reach your desired crispiness. Remember to keep a close eye on them so they don’t burn!
- Preheat the frying pan: Preheat the pan on medium heat until it’s sizzling hot. Preheating sets you up for success!
- Oil the pan initially: With the first crepe, use spray oil to coat the pan. You’ll only need to spray once because the crepes already have oil in them.
- Use a blender: To make the process easier, use a blender or hand mixer to mix the ingredients. If the batter becomes slightly foamy, gently tap the bowl on the table a few times and wait a few minutes for the bubbles and foam to dissipate.
- Portion out even amounts of batter: To make sure the crepes are even, use a 1/4 measuring cup when pouring the batter into the frying pan.
Crepe Filling Variations
We love changing up the filling to match our cravings! Explore more flavors by trying any of these delicious crepe filling ideas.
- Fruity: To make blueberry, raspberry, or strawberry crepes, add in your favorite berries independently or mixed with the cream cheese crepe filling.
- Citrusy: For a slight citrus flavor, add a splash of lemon juice and lemon zest to the cream cheese filling.
- Chocolatey: Who doesn’t love the taste of Nutella as a sweet crepe filling?
- Vanilla: Add a satisfying teaspoon of vanilla extract to the cream cheese for a caramel-like flavor.
- Savory: For savory crepes, opt for ham and cheese!
- Spiced: For a hint of spice, add in a dash of cinnamon or nutmeg to the filling or on top of the crepes!
- Peanut butter: Up your protein intake with a filling of peanut butter and sliced bananas.
Hot tip: Go a step further and put toppings on your baked crepes. Ice cream, greek yogurt, whipped cream, powdered sugar, maple syrup, and/or chocolate drizzles are perfect!
Serving The Crepes
These crepes with cream cheese filling are best served hot out of the oven as a dessert or for breakfast. For a full breakfast spread, pair them with the classic breakfast sides. Make this breakfast quiche or potato mushroom breakfast to balance the sweetness of the crepes with savory goodness. Or, satisfy your cravings and make a big side of air fryer bacon to indulge in.
Prepping the Crepes Ahead of Time
If you’re looking to make these crepes ahead of time, the best solution is to whip up the batter and filling, then store them separately in the refrigerator. Right before frying the crepes, give the batter and filling another quick mix in case the ingredients separate. Then, fry the crepes, fill and roll them up, and get to baking.
Storing & Reheating The Crepes
These crepes are going to be eaten up faster than you think — but because it’s so easy to make a large batch, you’ll want to store some crepes for later. Follow these tips on how to store the crepes in the fridge or freezer, then let’s discuss how to best reheat them.
- Refrigerator: To store for up to one week, place the cooled crepes in an airtight container in the fridge.
- Freezer: To freeze for up to two months, layer the cooled crepes in an airtight container with plastic wrap or wax paper. Defrost in the refrigerator.
- Reheating: For the quickest reheating option, pop the crepes in the microwave. For a crispier crust, use a skillet. And for a replay of the original taste, reheat the crepes in the oven at 350°F.
More Breakfast Options
- Starbucks Morning Bun Recipe — Honey and sugar “cinnamon roll” copycat
- Easy Bacon Egg Bites — Bite-sized packages of baked egg and bacon
- Cheese Danishes — Flaky pastry with a cream cheese center
- Chicken Crepe Pockets — A different spin on a crepe filling
Recipe
Ingredients
- 6 eggs
- 3 tbsp sugar
- 3/4 cup flour
- 2 cups milk
- 1/2 cup vegetable oil
Cream Cheese Crepe Filling
- 16 oz cream cheese
- 6 oz cottage cheese (or farmers cheese)
- 7 oz condensed milk
Topping
- 1/4 cup condensed milk
- 1/4 cup dark chocolate
Instructions
Crepes
- Whisk the eggs, sugar, and flour until smooth.
- Add milk while continuing to stir, followed by the addition of oil.
- Preheat the pan on medium high heat and spray with oil. Lift up the frying pan with one hand and with another, pour in the crepe batter. Shift the pan from side to side to cover the bottom. Once the crepe is nearly all set, lift a corner of the crepe and flip it.
Filling & Topping
- For the filling, combine cream cheese, cottage cheese, and condensed milk together with a mixer.
- Cover one side of the crepe with filling, then roll it up into a roll. Repeat until you're done.
- Layer all the crepes in a ceramic baking pan. Cover with 1/4 cup condensed milk. Bake at 350°F for at least 30 minutes.
- Serve the crepes hot, optionally sprinkling with your favorite toppings.
What if I omit the cottage cheese. I don’t have any.. if I just do cream cheese, condensed milk and heavy cream, should it still work to bake them up?
Hi Elena, yes, I have made them like that too, they come out little less "cheesy" but still great. Enjoy!
Can butter be substituted for vegetable oil? If so, how much?
Hey Talin, I have not tried this recipe with butter. If you do, please report back!
Can I put these in a blender? Will it change the consistency? Can't wait to try!
Either a blender or whisking it up by hand works. Enjoy!
These are delicious! I want to make them for a crowd and I apologize if this is a repetitive question…is it possible to make the crepes, stuff them and refrigerate until the next day? Thought it would be easier to then pour the condensed milk over them in the morning and bake- serving nice and warm. Will they be just as scrumptious?
Hi Pam, You can but it depends on what you stuff them with. You don't want them to be soggy the next day. For the absolute best results I really recommend eating them fresh. I hope this helps. thanks for reaching out!
This sounds so yummy!!! But I ran out of milk so I want to know if I can make the batter with evaporated milk instead of milk?
Also, I have never tried your filling option, but am going to try it today! I usually just use butter and brown sugar, among others, but the butter/brown sugar is our favorite. I’m sure your filling will be our new favorite… 🙂
Hi Jackii, I do not use it so I dont know if there will be a slight taste or texture difference. If you give it a try, I would love to know how they turned out! Thank you so much!
Love this recipe. Always a winner. Made them soo many times. Thank you for the recipe
Hi Iryna, I am so glad to hear you love this recipe! Thanks so much for the feedback, Enjoy!
Nice post
Thank you, I hope you give this recipe a try! 😉
Hello, I wanted to ask you are there some mini sweet crepes from asian cuisine with some sweet cream cheese filling or heavy cream, since I tried at one place (that is closed permanently close now) crepes like I described from japanese restaurant? If someone know please provide me with recipe.
Hi Levi, I will link my Blintzes recipe for you here. Hope this helps!
https://momsdish.com/cheese-b…
My husband was craving crepes which I make less than once a year. I used the filling recipe here and didn't have condensed milk so used flavored creamer instead. It was absolutely the best filling I have ever used and the first crepe recipe I have ever bothered to save. 🙂
Hey there! That's great to hear that you found a recipe you love! That filling sounds super delicious! Great job on the creativity!
Looks amazing! Can I use almond or coconut flour instead?
Hi Cristina- I personally haven't tried using either of those flours but another commenter did mention that they used gluten free flour instead and they turned out great. If you decide to use almond or coconut flour, please keep us posted on the results- others will find it helpful too, I'm sure!
Can I freeze them?
Hi Irina- my recommendation is to enjoy them fresh. But if you'd like to freeze them: assemble them on a baking sheet lined with parchment paper. Next, pop the sheet into the freezer uncovered. Once completely frozen, transfer to a freezer-safe bag. To defrost and reheat, place them in the refrigerator for a couple of hours and then proceed with baking per recipe.
Thank you!!!! I am living in Russia for 2 years now, but all this time I could not find the recipe for perfect blini, all of my grandma neighbours don't measure their ingredients :). But this recipe here is spot on perfect! Normally my first blin is "not good" but with your recipe, even the first one I fried was perfect. What I like about it is your recipe/batter has the correct consistency, is spreads in the skillet correctly, the edges are the correct amount of crispy, the edges lift up and flip over perfectly and the look and taste of them are also perfect. To sample the recipe, I divided it down to use 2 eggs (made a total of 6 blini) and I used sunflower oil (all that I had). Thanks again!
Lori, I'm so glad you loved the recipe thank you for taking the time to comment your feedback!
This was the recipe I was looking for! No crispy edges, very delicate texture. I do like adding a pinch of salt but other than that it’s perfect, thank you so much!
Thank you for the salt tip, Anna! I'm glad you enjoyed this crepe recipe.
I make crepes but the maxi eggs I use is only 3 and not 6 and more flour and my crepes are light and tasty as I do add some vanilla.
Thank you for your feedback, Anne!
Omg!! These are soooo goooood! I already made these like 5 times. So easy and delicious to make. I do not recommend making the batter in the blender like I did because it well make the batter very foamy and the crepes will come out to thin and crispy. Otherwise these so so perfect to please a crowd.
Thank you for your feedback, Valentina! I'm so glad you enjoyed the crepe recipe.
This sounds so much like my mom used to make when I was a kid... I’m not sure about the condensed milk but she used a cottage cheese/cinnamon mixture.. but same thing, stacked crepes, filled and rolled then into the oven.. the ends got crispy... I could eat about 20 at a sitting.
Yummy, cinnamon sounds delicious! If you try this version let me know what you think Steve, I would love to hear your feedback!
Thank you, Natalya.
Health wise condensed milk is not a good option for crepes. Otherwise the recipes are great. Thank you !
I can see how condensed milk can be not the healthiest but if you don't get carried away, the flavor is worth it.
I make French crepes and use 7/8 flour, vanilla, sugar and 2 large eggs and homo milk. 6 eggs are a lot and I still get at least 15 or more crepes.
I'm getting ready for a dinner party, can I make these ahead, refrigerate and bake 30-40 minutes before serving dessert?
Yes, you can make all the steps but only bake them right before serving. Enjoy
I made these crepes for my family today and it was a hit. I made it with gluten free flour as that is all I have in the house and it still turned out great! I used lactose free condensed milk. I was wondering if I could make it with non dairy milk? I actually use oat milk. I didn't use it this time as I wasn't sure how it would turn out.
Trena, thank you for sharing all of those tips. People often ask me about those options, they will definitely be helpful. Thank you!
These are delicious, thank you!!
Can you refrigerate leftover batter?
Hey Katie, I am so happy to hear this feedback. Yes, you can. Just whisk it right before making crepes again.
Thank you!
Do you pour the condensed milk on each separate layer or just over the top?
Hey Oksana, there is really no way to mess up here but we just drizzle the very top. Hope you love the recipe!
Hi there, these look amazing, do you think you can freeze these?
Hey Linda, yes you can freeze them. Just place plastic or wax paper between each crepe to prevent them from sticking together.
Thank you soo much for this amazing recipe. I tried different recipes and this one is THE BEST!!!! Crepes come one thin and sooo good! Kids love it! Thank you!!!
Hey Katie, this is so sweet. I am so glad you loved the crepes. Hope you get to enjoy other recipes on the blog!
Hey hey, beginner cook here just wondering if this filling would also be good if I did a caramel sauce over top instead of the dark chocolate? I just don't want the taste to not fit our be too sweet. Like some others have said I don't want to get so far then completely bomb it at the end lol. Im trying to be impressive. Im getting better but I made the mistake of trying to jump to souffle pancakes and I was NOT ready for all that crazy mess lol. Thank you for making and posting these typs of recipes. I know it takes a lot if time and work but they are such a big help to beginners and make me look just to good. 🙂
You can skip on chocolate altogether or drizzle some caramel sauce. What you can do is try caramel sauce with one crepe and see how you like it after that add it to the rest.
This is very much like nalysnyky...My Mom (and I) use sweetened sour cream in place of the condensed milk, but it might make for a nice change now and then. Lots more sugar, though. 🙂 I'll certainly save your crepe recipe!
Linda, thank you for stopping by. Yes, nalisniki are made in many different ways. 🙂 We love the flavor of condensed milk, for sure there is a ton of sugar but its a treat for us 🙂
Can you taste the condensed milk in the filling?
I think slightly, it just gives them an overall amazing flavor.
Question do I put vegetable oil when eveything is mixing ?
Yes, add oil right after you add milk. Pretty much the last step, whisk to combine it all together.
Thank you so much !!
Anytime 🙂
Hi! I used this recipe yesterday and wow! Nice and thin crepes, The best! Thank you so much! ❤️
Thank you! I am so glad to hear that you loved them. 🙂 Thank you for taking the time to share feedback, it means a lot to me.
Hey Natasha! For the filling, do yiu use russian tvorog ir any store bought cottage cheese?
Cottage cheese in most cases. You can use either but we find that cottage cheese works great for this recipe.