You ever have those days where you feel like eating lots of dessert? Like dessert after each meal? Or even dessert instead of each meal?
These chocolate cheesecake crepes are for those days.
Maybe it’s been a rough week. Maybe you are craving mass amounts of chocolate stat. Maybe you want to face plant into a giant cheesecake. Maybe your toddler is hitting the tantrum stage and you just kind of want to pitch a tantrum yourself (I mean, not that that’s happening here…). Maybe (like me), you know you are about to start eating healthier and exercising (T25, you beast. My legs and abs HURT!) and you just want a last indulgence before you go to healthy moderation.
These chocolate cheesecake crepes are the answer to that. They are that indulgence that makes everything momentarily bliss. They make you forget that your toddler is laying on the floor demonstrating the meaning of kicking and screaming. Or at least make it easier to swallow.
I mean, you are essentially eating cheesecake for breakfast. Chocolate cheesecake. Chocolate cheesecake crepes. So it’s chocolate + cheesecake + carbs. This is so sinful and delicious with their chocolatey creamy goodness.
Some of my favorite girls would certainly approve. Hello, Dorothy, Rose, Sofia, and Blanche. I’m sure this breakfast would meet your approval.
If you feel too guilty having this for breakfast or brunch, try it for dessert. Chocolate cheesecake crepes are versatile like that, you know? These little multitaskers pull their weight. They definitely turn an ordinary weekend day into something special, and would make a great addition to a special occasion brunch or holiday celebration.
And if for some reason Betty White ever swings by my house for a visit, this would be on the menu for sure. I just hope she actually likes cheesecake.
20 minPrep Time
3 minCook Time
23 minTotal Time
- 4 egg whites
- 1 1/3 cup of milk
- 4 tsp of oil
- 1/2 cup of flour*
- 1/2 tsp salt
- 2 tbs vanilla
- 2 tbs honey
- 1 c of cream cheese**
- 3/4 c of powdered sugar
- 1 1/2 c chocolate chips
- 1 tbs vanilla
- Take your cream cheese out of the refrigerator and let it soften a bit.
- In a medium bowl, whisk together the egg whites, milk, oil, honey ,and vanilla. Whisk until smooth.
- In a separate bowl, whisk together your flour and salt. Pour this into the wet ingredients in two small batches, whisking to combine after each batch.
- Whisk all the lumps out.
- Melt a tsp of butter over medium heat in a small round pan, nonstick pan. Let the pan get nice and hot.
- When the butter is melted and the pan is good and hot, pour 1/8 cup of the batter into the center of the pan. Tilt pan to coat the bottom evenly. Cook for about 2 minutes or until the sides of the crepe start to pull away from the pan.
- Flip the crepe and cook an additional 30 seconds to minute. ***
- Put the crepe on a plate and set aside. Repeat the process until the batter is gone.
- The cheese should be fairly soft but still cool. In a small bowl cream together the cheese with sugar and 1 tbs of vanilla. Stir until combined.
- Melt 1 cup of the chocolate chips in the microwave, setting the other 1/2 cup aside. To melt, microwave for 30 seconds, then stir. Repeat until the chips are just melted.
- Fold the melted chocolate into the cheese mixture, mixing until combined.
- Spoon or pipe the cheese mixture into the center of each crepe. Fold each side over, tucking the mixture into the crepe.
- Garnish with the remaining chocolate chips and whipped cream if desired.
* I used gluten free flour. I like the all purpose flour blend by Bob's Red Mill. We have made this crepe recipe with regular flour in the past and it works just as well.
**You can use regular cream cheese, neufchatel cheese (lightened up cream cheese), or Marscapone cheese. Marscapone cheese is my favorite. It's basically a very mild Italian cream cheese that lacks the tang of American cream cheese.
***Flipping the crepes may be challenging for those that are coordinationally defunct (like me). My husband did it by wiggling the pan and poof! They'd flip. I do it using a spatula. The key is to wait until the batter pulls from the edges of the pan.