Cheesecake Crepe Roll-Ups Recipe -
Cheesecake Crepe Roll-Ups Recipe

Cheesecake Crepe Roll-Ups

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    2 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Apr 13, 2012

I don't know I wasn't too impressed with this recipe, maybe it just me and crepes aren't my thing. Either way I won't be making this again. Just too eggy, I had my doubts to begin with though. I will say one thing the crepes cooked up beautifully no sticking at all and the filling was delicious.


14 Ratings

Feb 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!

Mar 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.

May 19, 2011

awsome recipe i made this for my mom on mothers day ive never made crepes so i looked online and found that all you need is a small skillit the specialized crepe pan is not necicary

Mar 29, 2011


May 02, 2012

This is the first time I've ever made crepes and they turned out wonderfully. I used fresh fruit since it's in season and the filled crepes are delicious. I would be very happy if my family made these for me for Mother's Day (hint, hint!). Thanks for sharing this recipe.

Apr 23, 2013

Easiest sweet crepe recipe and love using this for Brunch!


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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