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These delicately thin and buttery crepes are stuffed with a tangy cheesecake filling and the most delicious triple berry sauce!

Triple Berry Cheesecake Crepes

These delicately thin and buttery crepes are stuffed with a tangy cheesecake filling and the most delicious triple berry sauce!
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Prep Time 1 hour 20 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 50 minutes
Servings 12 Crepes

Ingredients
  

Berry Sauce:

  • 4 cups berries fresh or frozen (I used a mix of blueberries, blackberries, and raspberries)
  • ⅔ cup sugar
  • 4 Tablespoons cornstarch
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon lemon juice

Cheesecake Filling:

  • ¾ cup heavy cream
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt

Crepes:

  • 1 ¼ cup all-purpose flour
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup water
  • 2 eggs
  • 3 Tablespoons melted butter plus more for greasing pan
  • 1 teaspoon vanilla
  • ⅛ teaspoon almond extract

Instructions
 

Make the Berry Sauce:

  • In a medium saucepan, heat the berries over medium heat until they soften and their juices release (about 3-4 minutes).
  • In a separate bowl, whisk the sugar, cornstarch, cinnamon, and salt together. Stir the dry mixture into the berries and continue stirring until mixture thickens, and coats the back of a wooden spoon. Remove the saucepan from the heat and stir in the lemon juice. Set aside to cool.

Make the Cheesecake Filling:

  • In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to another bowl, then return mixing bowl to mixer. Switch the whisk attachment out for the paddle attachment, then beat the cream cheese, sugar, vanilla, and salt together until smooth. Add a 1/2 cup of the whipped cream and continue mixing until lightened. Fold in the rest of the whipped cream by hand.

Cook the Crepes:

  • Combine all of the ingredients in a blender or food processor, blending until smooth.* Place crepe batter in the refrigerator for at least 30 minutes and up to 24 hours.
  • Place a nonstick skillet** over medium heat and generously grease it with butter. Once the skillet is hot, pour 1/4 cup of batter into the center of the skillet. Tilt/Swirl the skillet so that the batter coats the bottom of the pan.
  • Cook for 1-2 minutes, then flip as soon as the bottom is set. You can test this out by shaking the pan to see if the crepe slides around. Try not to cook the crepes too long or else they will have a rubbery texture. Cook the other side for 30 seconds, or until set. Transfer the cooked crepe to a large plate and cover with a damp paper towel so that the edges don't dry out.
  • Repeat cooking process with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together.

Fill the Crepes:

  • Evenly spread a couple spoonfuls of the cheesecake filling on one half of the crepe. Spread a couple spoonfuls of the berry sauce directly on top of the cheesecake filling. Fold the bare half of the crepe over the berry filling, then fold the whole thing in half.
  • Repeat with the rest of the crepes and fillings. If desired, serve with a dusting of powdered sugar.

Notes

*If you don't have a blender or food processor, add all of the ingredients into a large bowl and whisk until thoroughly combined.
**My skillet was 9-inches. Aim for a skillet that's 8-10 inches in diameter.
***Leftover unfilled crepes will remain fresh in an airtight container in the refrigerator for 1-2 days. To freeze the cooked crepes (for up to 1 month), place a sheet of parchment paper between each crepe to prevent sticking, then stack them in a large ziplock bag. To thaw the crepes, allow them to sit out at room temperature for 15 minutes before peeling them off of the parchment paper and reheating in the microwave for 15-20 seconds.