Cream Cheese Crêpe Filling
A smooth, luxurious Cream Cheese Crêpes Filling made in only 5 minutes with 4 ingredients. Perfect to elevate your crêpes for any occasion.
Servings: 10 servings
Calories: 165kcal
Ingredients
- 170 g cream cheese preferably Philadelphia
- 60 g powdered icing sugar (confectioners’ sugar)
- vanilla extract
- 240 ml double cream (heavy cream)
Instructions
- Whip the cream cheese, icing sugar, and vanilla together. Into a medium-sized mixing bowl add the cream cheese, and vanilla extract and sift in the powdered icing sugar.Using hand-held electric beaters, beat on medium speed until smooth.
- Add in cream and whip. Pour the cream into the mixture and beat again until thickened and soft peaks form when the beaters are lifted out of the mixture.Refrigerate until ready to serve.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store cream cheese filling in an air-tight container for up to 3 days in the refrigerator. Crêpes wrapped in plastic wrap can be refrigerated for 4 days.
To freeze: I don't recommend freezing the cream cheese filling. Crêpes can be frozen by placing sheets of parchment or wax paper in between crêpes. Store in an airtight freezer-safe container and freeze for up to one month and thaw overnight in the refrigerator.
Tip 1: Use cold ingredients. Ensure the cream cheese and cream are cold. This helps the mixture thicken and creates and smooth, creamy texture.
Tip 2: Sift the icing sugar to create a lump-free cream cheese filling.
Tip 3: Don't over-whip the cream in the mixture- the filling is done when soft peaks form. It should be at a soft dollop consistency.
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 60mg | Potassium: 45mg | Sugar: 7g | Vitamin A: 583IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.05mg