Try It Tonight: Cheese Filled Crepes

We asked our fav foodie Ashley, founder of Mom Uptown, for her best family-friendly recipes. 

There’s a breakfast spot in Litchfield, Connecticut, named Patty’s Restaurant, that has the tastiest Cheese Filled Crepes. The just-sweet-enough filling is something I’ve wanted to try and recreate for awhile now, so here it is! My Sweet Cheese Crepes are an extra-special way to begin your day. Top with strawberries and bananas as they do at Patty’s, or dab in your favorite jam as I did today. Recipe below, enjoy!


Serves 4

Active Time: 25 minutes

Total Time, including chilling: 1 hour



  • 1 cup Whole Milk, at room temperature
  • 3 large Eggs, at room temperature
  • 2/3 cup Flour
  • 2 Tbsps melted Unsalted Butter, cooled slightly
  • 2 tsps Granulated Sugar
  • Pinch of Salt

Sweet Cheese Filling-

  • 1 8 oz. package Philadelphia Cream Cheese, at room temperature
  • 1 cup Powdered Sugar
  • 1/2 cup Plain Whole Milk Yogurt
  • 1 tsp Vanilla Extract

Meanwhile, assemble: 

  • 3 Tbsps Unsalted Butter
  • Sliced Fresh Fruit or Fruit Jam
  • Powdered Sugar for dusting


Begin by making the crepe batter. Blend all ingredients for crepes in a blender until smooth, about 30 seconds. Refrigerate for at least 30 minutes.

Next, make the filling. Combine all of the sweet cheese filling ingredients in a mixer. Whip until evenly combined and completely smooth. Refrigerate for at least 30 minutes, as well.

After those items have been adequately chilled, remove from refrigerator and prepare the crepes. Heat a medium skilled over medium heat, and drop a small piece of butter onto the pan. Swirl or use a brush to evenly distribute. Drop 1/4 cup of batter onto the pan and quickly swirl so the base of the pan is coated evenly. Cook for about a minute, until just golden, then flip the crepe. Cook the other side just a minute longer. Repeat, adding more butter each time, until you have eight crepes, stacking one on top of another to keep warm. Use foil if desired.

To assemble, place two crepes on each plate. Fill with cheese filling and dollop with jam or scatter with fruit. Roll up or fold over the crepes. Dust with powdered sugar and serve!


This recipe was originally found on Mom Uptown.

About the author

Hello! I’m Ashley, an NYC mama of two little ladies. We’re originally from Connecticut, but my husband and I moved to New York City last year after living over in London! I started my blog, Mom Uptown, to share my passions for travel and cooking, while I navigated my new life Stateside as a stay-at-home-mom.

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