Light, delicate crepes filled with a rich chocolate cheesecake filling make a special breakfast or brunch.
- 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
For the filling
- 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.
For the filling
- 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.
To assemble the crepes
- 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.
- Category: breakfast
- Method: stovetop
- Cuisine: American
- Serving Size: 8