This crepe has the most raving feedback, it’s always a hit! It’s sweet, rich, filled with delicious creamy filling. Follow this guide to make your favorite crepes in no time.
If you’re looking to make plain crepes, check out my other recipe – How to Make the Perfect Crepes.

When I have guests coming into town or a party to attend, I always think crepes. They bring everyone together and there is nothing like having a crowd of friends and family in the kitchen while you whip them up. Trust me, a bit of conversation comes in handy when you are the designated “crepe flipper”.
Difference Between Crepes and Pancakes
Crepes are often described as thin pancakes. While the terms “pancake” and “crepe” are often used interchangeably, the two are not the same. The main difference is that pancakes use a rising agent like baking powder or baking soda. This is what makes them distinctively fluffy. Crepes, on the other hand, use no rising agent, making them much flatter.
Despite their differences, pancakes and crepes are often enjoyed the same way – covered in butter, syrup, fruit, etc. – which probably adds to the confusion. Now the next time you see a crepe called a pancake (or vice versa), you will be able to flex your newfound breakfast knowledge!

The BEST Ever Crepe Filling
Okay, now it’s finally time to spill the beans and tell you what my FAVORITE crepe filling is. I like to slather my crepes with a filling comprised of cream cheese, cottage cheese or Farmers Cheese and sweetened condensed milk. I know, super indulgent, but you only live once right?
Side Note: If you haven’t tried sweetened condensed milk before, you are missing out! In short, it is cow’s milk with all the water removed and loads of sugar added in. The end result is a thick, milky syrup. It is used quite often in Eastern European desserts, such as Ducle de Leche and Cake Prague.
Once you stuff your crepes and roll them, you will bake them all together in the oven. Typically, crepes are served straight off the griddle, but this special recipe requires an extra step that makes all the difference! As they cook, the filling becomes ridiculously creamy and smooth and the outer edges caramelize. Get. Ready. To. Swoon.
Tip: The longer you allow your crepes to cook on low in the oven, the more caramelized they will become. If you like, leave them in a bit longer than 30 minutes to get them extra crispy. Just make sure to keep a close eye on them so they don’t burn!
Variations to the Best Crepe Recipe
You can also make many other variations of fillings, such as crepes with just simple filling of fruit, ice cream and Nutella. Here are a few more options:
- Warm fruit sprinkled with cinnamon and sugar
- Ham & Cheese is always a hit!
- Ricotta or mascarpone paired with your favorite fruit
- Old fashioned with Peanut Butter and Bananas.
Oh and be sure to check out my Stuffed Chicken Crepe Pockets recipe!

Tips for Making The Best Crepes
Whether you whisk your ingredients for the crepes or use a blender to make the batter, both are easy options.
- Use 1/4 measuring cup to ensure every crepe is the right size.
- You want your batter to be a little thinner than traditional pancake mix.
- Also, keep in mind, when pouring the batter into a skillet, you want it to be thin, but, not see-through thin.
- Use a few nonstick frying pans to speed up the process.
What are Crepes Made of?
Besides their overwhelmingly great taste, the best thing about crepes is they only require a few ingredients you probably already have on hand in your kitchen. Eggs, sugar, flour, milk and vegetable oil are all you need to make a knock-out crepe.

What to Serve Crepes With
Right before serving my crepes, I love to drizzle them with more sweetened condensed milk and butter. I mean, why not?
If you want to make a full breakfast spread, I suggest pairing crepes with the classics. Try making my Breakfast Quiche or Potato Mushroom Breakfast to offset the sweetness of the crepes with some savory goodness. Or, take it easy and make a big side of Air Fryer bacon for your guests to indulge in.
Are Crepes Healthy?
My husband Tim and I always argue about whether or not crepes are healthy. I keep telling him that they are loaded with protein-rich eggs, but he isn’t buying it. Okay, they are definitely a treat, but a treat with a ton of protein… a girl can dream, right?!
Other Breakfast Recipes
Recipe
Ingredients
- 6 eggs
- 3 tbsp sugar
- 3/4 cup flour
- 2 cup 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 crepes is nearly all set, lift the corners of the crepe and flip it upside down.
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 on a ceramic baking sheet. Cover with condensed milk. Bake at 350°F for at least 30 minutes.
- Serve the crepes hot, optionally sprinkling with your favorite toppings.
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.
Hey Natasha! Do you use russian tovorg or Ny st9re bought cottage cheese?
Typically I use cottage cheese, we like the taste more over farmers cheese and its much cheaper too.
Hi Natasha! I've made this recipe ever since I discovered your website.
This recipe is a winner!!!
Quick question what brand of frying pan you'd recommend? I used calphalon and it worked great however it got all scratched up and I need to buy a new one.
Congrats on your job. No doubt in my mind that You will succeed!!
Look forward to hearing your advice.
Hey Lena, thank you for all the kind words.
I found 2 pans that I only use for crapes, they are from Homegoods. I dont remember their brand, it was about $15. I would recommend having a pan that you only use for crepes, this way it doesnt get scratched up. Any non-stick pan would work.
Do these freeze well?
I think they would freeze well but personally I haven't tried.