French crêpe batter needs exactly 2 hours rest time—the gluten relaxes completely, preventing those rubbery, chewy disasters.
Crepe Rolls
Indulge in a delightful no-bake treat that’s sure to wow your taste buds! These scrumptious crepe rolls are a breeze to whip up, featuring just a handful of everyday ingredients like silky cream cheese and fresh fruit. Get ready to roll into a world of flavor with this fun and versatile dessert that’s perfect for any occasion!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Fruit of choice: strawberry, mango or chocolate chipsoptional
🥛Dairy & Eggs(5)
- 2 tablespoons of melted butter (28 g)
- 200 g of cream cheese (7.06 oz)
- 1 egg
- 1 cup (250 ml) of milk (240 ml)
- 1/4 cup (70 ml) of whipping cream (60 ml)
🫙Pantry Staples(5)
- 1 1/2 tablespoons of cocoa powder (optional, for chocolate version) (22.5 ml)optional
- 1 tablespoon of cocoa powder (only if it's a chocolate version) (15 ml)optional
- 4 tablespoons of flour (60 ml)
- 2 tablespoons of sugar (30 ml)
- 2-3 tablespoons of sugar (adjust to taste) (30-45 ml)
👨🍳 Instructions
- 1
Beat the egg with the milk, flour, sugar, and cocoa (if using) until you have a smooth mixture. Incorporate the melted butter.
- 2
Cook thin crepes in a non-stick pan over medium heat, flipping them to brown both sides.
- 3
For the filling, beat the cream cheese, cream, and sugar until you have a smooth and creamy mixture. Add chopped fruit or cocoa according to the flavor.
- 4
Let the crepes cool, fill them with the mixture, and roll them tightly.
- 5
Refrigerate for at least 2 hours (better overnight) for the flavors to meld.
- 6
Tip: Cut into small portions and decorate with more fresh fruit, chocolate shavings, or powdered sugar.
💡 Pro Tips
- ✓Heat your non-stick pan to exactly 375-400°F (medium heat) and test with a drop of batter - it should sizzle immediately but not burn, ensuring crepes cook in 45-60 seconds per side.technique375-400°F
- ✓Let crepe batter rest for 30-60 minutes after mixing so flour proteins hydrate fully and gluten relaxes, preventing tough, chewy crepes.timing30-60 minutes
- ✓Use a 1:4 ratio of melted butter to total liquid in your batter (about 2 tbsp butter per cup of milk) to create flexible crepes that won't crack when rolled.ingredient1:4 ratio
- ✓Beat cream cheese filling at room temperature (65-70°F) because cold cream cheese creates lumps that won't smooth out, even with extended mixing.technique65-70°F
- ✓Refrigerate rolled crepes seam-side down for minimum 2 hours so the moisture from filling softens the crepe structure and prevents unrolling when sliced.timing2 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
French crêpe batter needs exactly 2 hours rest time—the gluten relaxes completely, preventing those rubbery, chewy disasters.
Crepe Rolls
Indulge in a delightful no-bake treat that’s sure to wow your taste buds! These scrumptious crepe rolls are a breeze to whip up, featuring just a handful of everyday ingredients like silky cream cheese and fresh fruit. Get ready to roll into a world of flavor with this fun and versatile dessert that’s perfect for any occasion!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Fruit of choice: strawberry, mango or chocolate chipsoptional
🥛Dairy & Eggs(5)
- 2 tablespoons of melted butter (28 g)
- 200 g of cream cheese (7.06 oz)
- 1 egg
- 1 cup (250 ml) of milk (240 ml)
- 1/4 cup (70 ml) of whipping cream (60 ml)
🫙Pantry Staples(5)
- 1 1/2 tablespoons of cocoa powder (optional, for chocolate version) (22.5 ml)optional
- 1 tablespoon of cocoa powder (only if it's a chocolate version) (15 ml)optional
- 4 tablespoons of flour (60 ml)
- 2 tablespoons of sugar (30 ml)
- 2-3 tablespoons of sugar (adjust to taste) (30-45 ml)
👨🍳 Instructions
- 1
Beat the egg with the milk, flour, sugar, and cocoa (if using) until you have a smooth mixture. Incorporate the melted butter.
- 2
Cook thin crepes in a non-stick pan over medium heat, flipping them to brown both sides.
- 3
For the filling, beat the cream cheese, cream, and sugar until you have a smooth and creamy mixture. Add chopped fruit or cocoa according to the flavor.
- 4
Let the crepes cool, fill them with the mixture, and roll them tightly.
- 5
Refrigerate for at least 2 hours (better overnight) for the flavors to meld.
- 6
Tip: Cut into small portions and decorate with more fresh fruit, chocolate shavings, or powdered sugar.
💡 Pro Tips
- ✓Heat your non-stick pan to exactly 375-400°F (medium heat) and test with a drop of batter - it should sizzle immediately but not burn, ensuring crepes cook in 45-60 seconds per side.technique375-400°F
- ✓Let crepe batter rest for 30-60 minutes after mixing so flour proteins hydrate fully and gluten relaxes, preventing tough, chewy crepes.timing30-60 minutes
- ✓Use a 1:4 ratio of melted butter to total liquid in your batter (about 2 tbsp butter per cup of milk) to create flexible crepes that won't crack when rolled.ingredient1:4 ratio
- ✓Beat cream cheese filling at room temperature (65-70°F) because cold cream cheese creates lumps that won't smooth out, even with extended mixing.technique65-70°F
- ✓Refrigerate rolled crepes seam-side down for minimum 2 hours so the moisture from filling softens the crepe structure and prevents unrolling when sliced.timing2 hours minimum