Chocolate Caramel Cream Cheese Crepes
Prep time
Cook time
Total time
Yield: 10 crepes
For the crepes
  • 1 cup all-purpose flour
  • 1¼ cups whole milk
  • 2 large eggs
  • 2 tablespoons melted butter or browned butter
  • 2 teaspoons sugar
  • 1 teaspoon vanilla
  • Pinch of salt
For the filling
  • 1 (8 oz.) package cream cheese, softened
  • ¼ cup caramel sauce
  • 1 cup whipped cream
For the toppings
  • Caramel sauce
  • Chocolate Sauce
  • Mixed berries
  • Powdered sugar
  1. In a mixing bowl, combine flour and milk. Whisk until smooth, then add eggs. Whisk again, breaking up the eggs. Add the rest of the crepe ingredients and whisk to mix everything until batter is smooth.
  2. Place a non-stick 6-inch pan over medium heat. Add a little melted or browned butter, or spray with non-stick cooking spray. (You don't have to do this for every crepe, maybe every other crepe or even every third crepe.)
  3. Pour ΒΌ cup batter and swirl to cover the surface. Cook until the edges just begin to brown, and the top dry, about 45 seconds, then carefully lift an edge and flip the crepe with a spatula.
  4. Cook the other side for about 10 seconds. Slide the crepe onto a plate. Repeat until you've used up the batter.
  5. In a mixing bowl, beat cream cheese and caramel sauce until smooth and fluffy. Fold in whipped cream.
  6. Spread about 1 or 2 tablespoons of filling on one side of the crepes, fold into quarters.
  7. Serve with a drizzle of caramel & chocolate sauces and berries. Dust with powdered sugar.
Recipe by Fiesta Friday at