Wrap your taste buds in a tender embrace with our Cream Filled Crepes, where delicate, paper-thin pancakes cradle clouds of dreamy vanilla pudding and fluffy whipped topping. Each bite melts as silky ganache ribbons cascade over pillowy folds, creating a symphony of sweet, creamy bliss. Whether you’re treating yourself to a leisurely brunch or surprising someone special, these versatile crepes deliver an unforgettable dance of textures—light, crisp edges meeting velvety filling. Simple to whip up, yet spectacular enough to dazzle any gathering, these enchanting treats promise a moment of pure, playful indulgence. Prepare to swoon with every decadent forkful!
Table of Contents
Why You’ll Love This Cream Filled Crepes
- Decadent cream filling that melts in your mouth.
- Light and fluffy crepes that are easy to make.
- Rich chocolate ganache adds a luxurious touch.
- Perfect for breakfast, dessert, or any special occasion.
- Customizable with your favorite toppings and flavors.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | French |
| Prep Time | 15 minutes |
| Cook Time | 1 minute |
| Extra Time | 15 minutes (resting) |
| Total Time | 31 minutes |
| Dietary | Vegetarian |
| Serves | 8 |
| Best Served | Warm with chocolate ganache |
Ingredients
Here are the delightful ingredients you’ll need for your Cream Filled Crepes!
- 1 1/4 cup milk – for the crepe batter
- 1/4 cup heavy cream – adds richness to the crepe
- 1 cup all-purpose flour – the base for the crepes
- 4 large eggs – binds the ingredients
- 1 tbsp sugar – sweetens the crepes
- 3 tbsp butter, melted – adds flavor and moisture
- 1/4 tsp salt – enhances the flavors
- 1 (3.4 oz) instant vanilla pudding mix – for creamy filling
- 1 cup cold milk – to mix with the pudding
- 8 oz frozen whipped topping, thawed – for fluffy filling
- 8 oz semi-sweet chocolate chips – for chocolate ganache
- 1 cup heavy cream – to make the ganache
How to Make Cream Filled Crepes
Prepare for a delightful treat! The total preparation time is about 15 minutes, with a cooking time of 30 seconds to 1 minute per crepe. Allow an extra 15 minutes for the batter to rest. Enjoy the process!
Step 1: Blend the Batter
Blend milk, heavy cream, flour, eggs, sugar, melted butter, and salt until smooth. Let rest for 15 minutes.
Step 2: Heat the Skillet
Heat a nonstick 10–12″ skillet over medium heat; lightly butter.
Step 3: Cook the Crepes
Pour 1/3 cup batter into skillet, swirl to coat. Cook 30–45 seconds until edges crisp and center sets.
Step 4: Flip and Finish
Flip and cook 20–30 seconds; slide crepe onto plate and keep warm. Repeat.
Step 5: Make the Cream Pie Filling
Whisk pudding mix and cold milk until thickened.
Step 6: Fold in Whipped Topping
Fold in whipped topping until combined.
Step 7: Prepare the Chocolate Ganache
Heat heavy cream until hot but not boiling.
Step 8: Combine with Chocolate Chips
Pour over chocolate chips; let sit 20 seconds, then stir until smooth.
Step 9: Assemble the Crepes
Spoon 1/3 cup filling onto each crepe. Roll or fold crepes.
Step 10: Drizzle and Serve
Drizzle with chocolate ganache and top with fresh raspberries. Serve immediately.
Pro Tips for Making Cream Filled Crepes
- Let the batter rest for a smoother texture.
- Use a non-stick skillet for easy flipping.
- Experiment with different fillings for variety.
- Keep crepes warm in a low oven while cooking.
- Drizzle ganache just before serving for a glossy finish.
How to Serve this Cream Filled Crepes
- Dust with powdered sugar for a sweet touch.
- Top with fresh berries like strawberries or blueberries.
- Serve with a side of maple syrup or honey for drizzling.
- Add a dollop of whipped cream for extra indulgence.
- Pair with a scoop of vanilla or chocolate ice cream for a decadent dessert.
- Garnish with mint leaves for a refreshing finish.
- Enjoy with a cup of coffee or hot chocolate for a cozy treat.
Make Ahead and Storage
You can prepare and store your Cream Filled Crepes for later enjoyment:
Storing Cream Filled Crepes Leftovers
- Allow crepes to cool completely before storing.
- Layer crepes with parchment paper to prevent sticking.
- Place in an airtight container in the fridge for up to 3 days.
Freezing Cream Filled Crepes
- Cool crepes completely and layer with parchment paper.
- Wrap tightly in plastic wrap or aluminum foil.
- Store in a freezer-safe bag or container for up to 2 months.
Reheating Cream Filled Crepes
- For refrigerated crepes, reheat in a skillet over low heat for 1-2 minutes per side.
- For frozen crepes, thaw in the fridge overnight before reheating.
- Microwave on low power for 15-20 seconds if in a hurry.
Cream Filled Crepes
Ingredients
Equipment
Method
- Blend milk, heavy cream, flour, eggs, sugar, melted butter, and salt until smooth. Let rest for 15 minutes.
- Heat a nonstick 10–12" skillet over medium heat; lightly butter.
- Pour 1/3 cup batter into skillet, swirl to coat. Cook 30–45 seconds until edges crisp and center sets.
- Flip and cook 20–30 seconds; slide crepe onto plate and keep warm. Repeat.
- Whisk pudding mix and cold milk until thickened.
- Fold in whipped topping until combined.
- Heat heavy cream until hot but not boiling.
- Pour over chocolate chips; let sit 20 seconds, then stir until smooth.
- Spoon 1/3 cup filling onto each crepe. Roll or fold crepes.
- Drizzle with chocolate ganache and top with fresh raspberries. Serve immediately.
Video
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 250 |
| Fat | 15g |
| Protein | 4g |
| Carbs | 30g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I make the crepe batter ahead of time?
Yes! You can prepare the crepe batter in advance and store it in an airtight container in the refrigerator for up to a day. Just give it a good stir before using it to ensure everything is well combined again.
2. What can I use instead of heavy cream for the ganache?
If you’re looking for a lighter option, you can substitute the heavy cream with coconut cream or a non-dairy milk like almond or oat milk. Just keep in mind that the texture and richness may vary slightly, but it will still be delicious!
3. How do I store leftover crepes?
To store leftover crepes, place them in an airtight container with parchment paper between each crepe to prevent sticking. They can be kept in the refrigerator for up to 3 days or frozen for up to a month. Just reheat them gently before serving!
4. Can I add different flavors to the cream pie filling?
Absolutely! You can customize the cream pie filling by adding different flavors of pudding mix, such as chocolate or banana, or even incorporating extracts like almond or coconut for a unique twist. Get creative with your favorite flavors!
Final Thoughts
These Cream Filled Crepes are not just a treat; they’re a delightful journey back to sweet memories! With a simple preparation and a touch of love, you can create a dish that brings joy to any table. So gather your ingredients, roll up those crepes, and indulge in this spectacular dessert. Enjoy every bite!