• 1 C. milk
  • 1/2 C or a bit more flour (consistency should be that of a loose pancake batter)
  • 2 eggs
  • 1 oz. melted butter
  • Filling:
  • 1 block cream cheese
  • 1/2 C. sugar
  • 1 tsp. vanilla
  • 1/2 C. chocolate chips


  • Mix eggs and milk until thoroughly blended; slowly add flour. No lumps. Add butter at end. Melt butter in pan, add a small ladle of batter; spread to the edges of the pan. When little bubbles form, flip and brown on the other side. Remove from pan and repeat process.
  • Filling: Blend all ingredients until well incorporated. Fill crepes with filling and bake in oven at 350F until cheese starts to bubble out.
  • This recipe can be made up ahead of time to allow for a day of concentration on the filling itself. I don’t like to put sugar in my crepes (I allow the filling to take control of the flavor. This recipe being neutral in nature can be used for both sweet and savory style versions. Don’t be afraid to experiment.)