Peanut Butter Cream and Berries Crepes
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • ⅔ cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon sugar
  • ¾ cup skim milk
  • 1 tablespoon corn or canola oil
  • A little additional oil for greasing the skillet
Peanut Butter Cream
  • 8-oz cream cheese, softened (make it skinnier using Neufchatel or low-fat cream cheese)
  • ½ cup plus 2 tablespoons peanut butter *
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar (you can add more or less depending on how sweet you like it. If it gets too thick if you increase the amount, just add more cream or milk)
  • 2 to 4 tablespoons heavy cream, or milk, or soy milk, or almond milk etc.. your choice.
  • Assorted mixed berries of your choice, sliced or cut up
  1. Combine the flour, eggs, sugar, and ¼ cup of the milk in a bowl, and mix with a whisk until smooth. The mixture will be pretty thick. Add the remaining milk and the tablespoon of oil, and mix until smooth. Let sit for 1 hour.
  2. In the meantime, make the peanut butter cream. Combine peanut butter and cream cheese in the bowl of a stand mixer, or in a medium bowl if you use a hand mixer. Beat until smooth. Beat in powdered sugar and vanilla and combine until smooth. Drizzle in cream (or whatever milk you'd like) until it's of a frosting like consistency, and fluffy. Fill a piping bag with a small or medium tip, or a ziplock bag with the end snipped off, with the cream if you want to get fancy, or just cover the bowl and set aside until ready to spoon onto crepes.
  3. Lightly grease the bottom of an 9 or 10-inch non-stick skillet with a little oil, and heat the pan over medium to high heat. When it is hot, add about ¼ of the crepe batter, and quickly tilt and move the skillet so the batter coats the entire bottom of the pan. Move quickly, or the batter will set before the bottom of the skillet is coated, and the crepes will be thicker than desired. If there's a hole anywhere, just add a little more batter to cover it. Like I mentioned above, don't be deterred if the first crepe doesn't turn out.. this is the one usually goes to the dog anyway (In my case..I was the dog).
  4. Cook for about 45 seconds on one side, and then turn and cook for about 20 seconds on the other side. As you make the crepes, stack them on a plate, browned side down, so that when they are filled and folded this brown side will be visible. Don't start making the crepes until you've got the filling and berries ready to go, not to mention the 'crew' you're going to serve them to.
  5. Pipe or spread about ¼ to ½ cup of the peanut butter cream, in a line, on one side of the crepe (In my photos, I did a little piping twist, which used a lot more filling - this was all for show, unless you love A LOT of filling). Top with a few tablespoons of mixed berries. Roll up gently so most of the berries end up on top - some might get lost in the peanut butter cream. Top with some powdered sugar, a few drizzles of chocolate ganache or syrup and tuck in some extra berries in between each crepe and/or around the plate. Pipe on some whipped cream, if you're feeling especially 'splurgy'.
* If you don't like peanut butter and want plain cheesecake crepes, omit the peanut butter and use another ½ cup cream cheese plus an extra ¼ cup powdered sugar
Recipe by parsley sage sweet at