French Crepes with Vanilla Cream Filling and Fruit Topping

French Crepes with Vanilla Cream Filling and Fruit Topping by

Deborah Adams



Vanilla Cream Filling

  • 1¼ heavy cream, room temperature
  • 8 oz. block of cream cheese, room temperature
  • 1 tbsp. sour cream, room temperature
  • 3 tbsp. sugar
  • 2 tsp. vanilla extract


  • 1¾ cup all-purpose flour
  • 3 eggs
  • ¼ tsp. salt
  • 1 tbsp. vanilla extract
  • 1 tsp. sugar
  • 2 cups milk
  • 2¼ tbsp. unsalted butter, melted


  • 1 (20 oz.) can of cherry pie filling
  • 1 (6.5 oz.) dairy whipped topping


  1. Prepare the vanilla cream by mixing the heavy cream on high for 2 minutes. Add the cream cheese, sour cream, sugar and vanilla and beat for 2 more minutes. Put in refrigerator while you make the crepes.
  2. Make the crepes with a mixer or in a blender. Add flour, eggs, salt, vanilla extract, melted butter to a bowl or blender. Gradually, add milk gradually and mix until smooth. Heat an 8” crepe pan on stove top at medium heat and lightly butter it. Pour a ¼ cup of batter into the crepe pan and rotate the pan to spread it evenly. Cook on the first side for 2 minutes and flip and cook on the other side for about 30 seconds. Stack on a plate with parchment paper between the slices and repeat. You should have 10-12 crepes. Spread each crepe with the vanilla cream filling evenly. Fold each crepe into quarters and top with the cherry pie filling and add the whipped topping to taste..