Fluffy Peppermint Crepes with Creamy Filling
Delicate, fluffy crepes infused with peppermint and filled with a creamy peppermint-flavored cream cheese filling, perfect for festive breakfasts and holiday brunches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs, room temperature
- 1 1/4 cups (300ml) milk, whole or 2% (dairy-free milk works too)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) heavy cream or whipping cream
- 1/3 cup (40g) powdered sugar, sifted
- 1/2 teaspoon peppermint extract
- Optional: crushed peppermint candies or candy canes for garnish
Instructions
- Make the Batter: In a large bowl, whisk together 1 cup (125g) of flour, 2 tablespoons sugar, and 1/4 teaspoon salt. In a separate bowl, beat 2 large eggs and then add 1 1/4 cups (300ml) milk and 2 tablespoons melted butter. Slowly pour the wet ingredients into the dry, whisking constantly to avoid lumps. Add 1/2 teaspoon peppermint extract. The batter should be smooth and a bit runny—think heavy cream consistency. Let it rest for 15 minutes.
- Prepare the Filling: While the batter rests, in a medium bowl, beat 8 oz (225g) softened cream cheese until smooth. In a separate bowl, whip 1/2 cup (120ml) heavy cream with 1/3 cup (40g) powdered sugar and 1/2 teaspoon peppermint extract until soft peaks form. Gently fold the whipped cream into the cream cheese until fully combined. Cover and chill until ready to use.
- Cook the Crepes: Heat your non-stick pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup (60ml) batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter thinly and evenly. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip carefully with a spatula and cook the other side for 30-45 seconds.
- Fill and Fold: Remove crepes to a plate. Once the crepes are cool enough to handle, spread 2-3 tablespoons of the creamy peppermint filling evenly over each crepe. Fold into quarters or roll them up. Garnish with crushed peppermint candies if desired.
- Serve: Serve immediately for the best texture, or chill for 30 minutes to let the flavors meld. If refrigerated, bring to room temperature before serving.
Notes
Let the batter rest for 15 minutes to absorb liquid and create fluffier crepes. Use a non-stick pan and medium heat to avoid burning. Whisk batter gently to keep it airy. If batter thickens while resting, whisk in a splash of milk before cooking. Keep cooked crepes covered with a clean towel to prevent drying. Flipping with a thin metal spatula helps avoid tearing. The filling can be swapped with dairy-free alternatives for vegan or lactose-intolerant diets.
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 235
- Sugar: 8
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 6
Keywords: crepes, peppermint, creamy filling, holiday brunch, festive breakfast, fluffy crepes, peppermint extract, cream cheese filling