Cheesecake Crepe Roll-Ups

Cheesecake Crepe Roll-Ups

12
Madelynn 3

"A perfect breakfast treat for brunches, Valentine's Day, breakfast in bed, or Mother's Day."

Ingredients 2 h 20 m {{adjustedServings}} servings 383 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk together the flour, milk, eggs, honey, and salt in a bowl to make a smooth batter.
  2. Melt 1 tablespoon of butter in a nonstick crepe pan over medium heat until the foam disappears. Pour about 2 tablespoons of the batter into the pan, and swirl to cover the bottom of the pan with a thin layer of batter. Cook until the crepe is no longer runny, about 1 minute; flip and cook the other side for an additional 1 minute. Repeat with additional butter and crepe mix, to make 4 crepes. Set the crepes aside on paper towels.
  3. In a bowl, mix the cream cheese with 1/2 cup confectioners' sugar to make a creamy spread. Very gently stir in the berries. Spread the cream cheese filling evenly over the crepes and roll up. Refrigerate until chilled; slice in 1-inch sections to serve.
Tips & Tricks
PHILADELPHIA Classic Cheesecake

See how to make a rich and creamy New York-style cheesecake.

Spring Mini Cheesecake

These individual desserts are as fun as they are delicious.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Debster
2/22/2011

Was looking for something a little different to serve at a shower and this was a nice. For those who wanted something sweeter they were a hit. When summer arrives and fresh fruit is available I will give both strawberries and blueberries a try. I am certain I will do these again.

nikkib1989
2/23/2011

our butter didnt stop foaming so we carried on anyway... and we used golden syrup and icecream instead of the cheesecake mixture... but the recipe for the crepes was lovely! we will definately do them again!

Nicolette
3/30/2011

The high egg to flour ratio makes these crepes sturdy enough to fill then refrigerate for a few hours before serving. I chose fresh berries over frozen and grated orange zest into the cheesecake filling for an extra lift of flavor. And because I didn't require bite-sized portions, I folded the crepes instead of rolling and cutting. Very nice make-ahead brunch offering.