Daytime Kitchen: Cream Cheese Crepe

Kaitlin Classey from Fincastle Winery joins us to share this delicious recipe

Roanoke, VA – Kaitlin Classey from Fincastle Winery shows us how easy it can be to make these delicious crepes. 


Cream Cheese Crepe


1 cup milk

4 large eggs

½ cup lukewarm water

¼ (1/2 stick) butter melted

1 teaspoon vanilla

1 cup all-purpose flour

½ teaspoon salt


½ cup of confection sugar

1 8oz cream cheese


1 cup of plain yogurt

3 tablespoons of honey

Cinnamon for garnishment


Fruit of your choice



In a blender add ,milk, eggs, water, melted butter, vanilla, flour, and salt and mix until smooth and let set for 30 minutes.

In the meantime.  In a bowl or mixer, mix the cream cheese with 1/2 cup confectioners' sugar to make a creamy spread. 

Spray oil into a small skillet and pour a thin layer of batter in the bottom.  Cook until the batter is no longer runny, about a minute; flip and cook the other side for about a minute.  Repeat with the additional batter.  Set the crepes aside.

Spread the cream cheese filling evenly over the crepes, add fruit of your choice and roll up. 

In a bowl take a cup of plain yogurt and 3 tablespoons of honey and mix together.  Spread on top of the crepe and garnish with cinnamon.

Serve immediately, or refrigerate until chilled,