Description
These Cheesecake Crepe Roll-Ups are delicate, thin crepes filled with a smooth and creamy cheesecake mixture, rolled and sliced into bite-sized pieces for a delightful dessert or snack. Garnished with fresh fruit, they provide a perfect balance of sweetness and freshness in every bite.
Ingredients
Scale
Crepe Batter
- 2 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh fruit (strawberries, blueberries, etc.)
Instructions
- Prepare the batter: In a bowl, whisk together the eggs, milk, flour, sugar, and 1/2 teaspoon vanilla extract until the mixture is smooth and free of lumps, forming the crepe batter.
- Heat the pan and melt butter: Place a non-stick pan over medium heat and melt the butter evenly to prevent the crepes from sticking during cooking.
- Cook the crepes: Pour 1/4 cup of the batter into the pan and swirl it around to coat the surface evenly. Cook for 1 to 2 minutes until the edges lift easily, then flip and cook the other side for about 30 seconds. Repeat this process until all the batter is used up.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract together until the mixture is smooth and creamy.
- Assemble the roll-ups: Spread a generous, even layer of the cheesecake filling over each crepe.
- Roll and slice: Carefully roll up each crepe tightly and slice them into bite-sized pieces for easy serving and eating.
- Garnish and serve: Arrange the roll-ups on a serving plate, garnish with fresh fruit like strawberries and blueberries, and serve immediately for best taste and freshness.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- You can substitute the fresh fruit garnish with a drizzle of chocolate or fruit syrup if preferred.
- The crepes cook quickly, so watch closely to avoid overcooking or burning.
- Store leftover crepes and cheesecake filling separately in the refrigerator up to 2 days and assemble just before serving.
