Cherry & Chocolate Crepes with Whipped Cream Cheese



2 cups (500 mL) 2% milk, at room temperature

1 1/2 cups (375 mL) all-purpose flour

4 eggs, at room temperature
1/4 cup (60 mL) butter, melted

1/4 tsp (1 mL) salt

2 tbsp (30 mL) canola oil


8 oz (250 g) brick-style plain cream cheese

1/2 cup (125 mL) icing sugar

2 tsp (10 mL) vanilla extract

1 cup (250 mL) 35% whipping cream

3 1/2 oz (100 g) chocolate bar or block, at room temperature

1 can (540 mL) ED SMITH® Cherry Pie Filling

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  1. Crepes: In blender, mix together milk, flour, eggs, butter and salt; blend until smooth. Strain and let stand for at least 30 minutes. (Batter should be consistency of thick cream; thin with a bit of water if needed.)
  2. Heat 8-inch (20 cm) nonstick skillet set over medium heat; brush with some of the oil. Pour scant 1/4 cup (60 mL) mixture into pan; swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crepe begins to curl around edges. Flip over; cook for 30 seconds or until set. Repeat with remaining batter. Transfer to parchment paper–lined baking sheet. Let cool completely.
  3. Assembly: Using electric mixer, beat together cream cheese, icing sugar and vanilla until light and fluffy. In separate bowl, whip cream until stiff peaks form; fold into cream cheese mixture until blended. Cover and refrigerate until needed.
  4. Using vegetable peeler, shave flat thin shavings from block of chocolate onto parchment paper–lined plate.
  5. In saucepan set over medium heat, cook cherry pie filling for 5 to 8 minutes or until simmering.
  6. Fill each crepe with 1/4 cup (60 mL) cherry pie filling. Add dollop of cream cheese mixture. Garnish with chocolate shavings. Serve 2 crepes per serving.



  • Crepes can be made ahead, then refrigerated in an airtight container for up to 3 days before filling if desired.
  • Spike cherry pie filling with a splash of orange liqueur or brandy.
  • In a hurry? Substitute store-bought crepes to save time.
  • Change it up with any flavour of fruit pie filling.