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Stuffed Crepes

  • 2 eggs, lightly beaten

  • 1 ½ cup milk

  • 1 cup flour

  • 1 Tbsp. vegetable oil

  • ¼ tsp. salt

  • Jar of favorite Wine Jelly

  • 8oz softened cream cheese

  • Fresh whipped cream

  • Powdered sugar for garnish

  1. In a medium bowl whisk together the first 5 ingredients until smooth. 

  2. Heat a lightly greased 8-10 inch crepe pan or a 8-10 inch flared-side skillet over medium-high heat; remove from heat. Pour a ¼ cup of batter into pan or skillet; lift and tilt skillet to spread batter evenly. Cook about 1-2 minutes, until browned on one side only. 

  3. Remove crepe from skillet; invert over paper towels. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium. 

  4. If needed, keep warm in a 200 degree oven, separated by layers of parchment paper. 

  5. When ready to serve. Spread desired amount of cream cheese on the un-browned side of the crepe. Top with desired amount of Wine Jelly. Roll crepe up. Top with fresh whipped cream and sprinkle with powdered sugar.


Print recipe HERE.

Recipe for basic crepes is from Better Homes & Gardens New Cook Book 17th Edition. 

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