This is a very easy crêpe dessert to make.  The filling is made with cherry jam and cream cheese.  Of course, you can try another jam if you prefer.  Serve with whipped cream.

For the crêpes:


1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt


  1. Sift the flour into a medium bowl. Make a well in the center.
  2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
  3. Heat a nine-inch crêpe pan on medium high heat. Brush with butter.
  4. Measure batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
  5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
  6. Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side only it is a blonde color, not as dark as the first side.
  7. Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.

For the filling:


1/2 of an 8 ounce package of cream cheese
1 cup Pioneer Valley Continental Cherry Jam
2 tablespoons granulated sugar
powdered sugar


  1. Beat the cream cheese, jam, and sugar with an electric mixer until smooth.
  2. Fill the crêpes with cream cheese filling and fold as for blintzes. Bake for ten minutes at 350 degrees or until heated.

Sprinkle with powdered sugar.

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