Crepes with Cream Cheese and Caramelized Pears

Crepes with Whipped Cream Cheese and Caramelized Pears

Crepe Batter.

  • 1 cup whole milk
  • 1/3 cup water
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter, melted
  • (plus 2 tablespoons butter for cooking the crepes)
  • small (6-7 inches) non-stick skillet

Cream Cheese Filling.

  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup powdered sugar

Pear Filling and Garnish.

  • 2 tablespoons unsalted butter
  • 2 tablespoons dark brown sugar
  • 3 ripe pears, peeled, cored and chopped
  • 1 tablespoon apple whiskey, or other good quality whiskey or bourbon (optional)
  • powdered sugar
  • freshly grated nutmeg
  • fresh blueberries


In a bowl, whisk together the milk, water and eggs.  Whisk in the flour, salt and nutmeg until smooth, then whisk in the melted butter.  Cover and refrigerate overnight.

When you are ready to cook the crepes, line two large baking sheets with parchment paper, and set your oven to the warm setting, or around 200 degrees.  The batter will have separated - whisk again until smooth.  If you have any small lumps of flour in the batter, pour it through a mesh strainer to remove the lumps.

Place the skillet over medium heat and add about 1/2 teaspoon butter, using a pastry brush to evenly coat the bottom of the skillet with butter.  When the skillet is hot, measure 1/4 cup of the batter into the skillet, and swirl it gently so that it covers the bottom of the skillet.  Let cook for about 1-2 minutes, just until the edges are slightly lacy and the center of the crepe is set (do not flip over to cook the other side); the crepe should be a very pale golden color underneath. Use a spatula to gently loosen the edges of the crepe from the skillet, then tip the skillet to slide the crepe onto the baking sheet.  Repeat with the remainder of the batter, buttering the skillet in between each, until you've cooked all the crepes.  You should get about 9 crepes.  Place the baking sheets in the oven to keep the crepes warm while you make the fillings.

Cream Cheese Filling.

Combine all ingredients in a bowl and use an electric mixer to beat for 1-2 minutes until smooth, thick and creamy.

Fruit Filling.

In the same skillet you used to cook the crepes, melt 2 tablespoons butter over medium-high heat.  Add the brown sugar, pears and whiskey.  Cook for several minutes, stirring occasionally, until the liquid is reduced to a syrupy consistency, then remove from the heat.


To assemble the crepes, spoon a dollop of the cream cheese filling onto one fourth of a crepe.  Top with a spoonful of the pears.  Fold the crepe in half, and then in half again, so it looks like a triangle.  Garnish with powdered sugar, nutmeg, and blueberries.

Yields about 9 crepes (2 per person)

Recipe from Curly Girl Kitchen