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Chocolate Cheesecake Crepes

  • Author: Seasoned Sprinkles
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: 8 1x


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


  1. Take your cream cheese out of the refrigerator and let it soften a bit.
  2. In a medium bowl, whisk together the egg whites, milk, oil, honey ,and vanilla. Whisk until smooth.
  3. 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.
  4. Whisk all the lumps out.
  5. Melt a tsp of butter over medium heat in a small round pan, nonstick pan. Let the pan get nice and hot.
  6. 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.
  7. Flip the crepe and cook an additional 30 seconds to minute. ***
  8. Put the crepe on a plate and set aside. Repeat the process until the batter is gone.

For the filling

  1. 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.
  2. 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.
  3. Fold the melted chocolate into the cheese mixture, mixing until combined.

To assemble the crepes

  1. Spoon or pipe the cheese mixture into the center of each crepe. Fold each side over, tucking the mixture into the crepe.
  2. 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