• Prep Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 6

Cherry Cheesecake Crepes

  • Recipe Submitted by on

 Ingredients List

  • Crepes:
  • 1 cup whole wheat flour (or sub all purpose)
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • Cherry filling:
  • 2 cups frozen pitted cherries (or use fresh)
  • 1½ cups plus 2 teaspoons water
  • ¼ cup brown sugar
  • 2 teaspoons corn starch
  • 1 teaspoon vanilla
  • Cream cheese:
  • 1 8oz package light cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla


Combine all ingredients in a medium bowl and blend with an immersion blender (alternatively, use a blender if you don't have an immersion blender).
Heat a medium skillet over medium heat. Spray with non stick spray and place about ¼ cup of batter in the center of the pan. Gently turn the pan to coat the bottom.
Cook for about 1 minute until starting to brown. Flip the crepe and cook for another 30 seconds.
Continue until all batter is used (you should get about 6 crepes), cover and set aside if serving warm, or set aside in the refrigerator if serving cold later on.

Cherry filling:
In a medium pan, combine cherries, 1½ cups water and brown sugar. Bring to a simmer and cook until cherries are softened and heated through.
Combine corn starch with 2 teaspoons water. Gradually add to cherries, stirring, until you reach your desired consistency. Set aside. (Refrigerate if serving cold)

Cream cheese:
In a medium bowl combine cream cheese, sugar and vanilla. Beat until smooth. Set aside.

Spread one side of each crepe with cream cheese. Top with cherry filling and roll or fold. Top with whipped cream and extra cherry filling if desired.
*If serving these cold, be sure to refrigerate everything until needed.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?