Chef notes
It's sweet and creamy and combines one of France's most popular desserts with one of America's. I don't have much of a sweet tooth, but I am a sucker for cheesecake, especially when fresh fruit is involved.
Technique tips: The crêpe cooks quickly! Make sure you don't walk away from the pan, so your crêpe doesn't burn. If you want thinner crêpes, put less batter. The batter can be made ahead of time and refrigerated for up to 7 days.
Swap options: Your imagination is the limit with how creative you can be when filling your crêpes. Add chocolate chips, a drizzle of caramel or swap out the fruit. You can sub the milk for any dairy-free milk of choice. You can also swap out the flour for a gluten-free variety, if desired.
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