For a smoother filling, you can use a food processor to blend the cream cheese mixture, but the slightly textured filling is part of the charm. The blueberry sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. Feel free to experiment with other berries, such as raspberries or strawberries, in the sauce.
Swedish Cream Cheese Crepes
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 45 mins
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SERVING15 People
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VIEWS6
Delicate Swedish-style crepes embrace a creamy, subtly sweet cheese filling, crowned with a vibrant homemade blueberry sauce. A delightful brunch or dessert that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol54 mg
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Fiber1 g
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Protein8 g
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Saturated Fat6 g
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Sodium285 mg
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Sugar21 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt until smooth. Cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. (8+ hours)
02
StepIf the batter becomes too thick after refrigeration, thin it with water, mixing well until it reaches a pourable consistency.
03
StepIn a separate bowl, combine cottage cheese, cream cheese, confectioners' sugar, and vanilla extract. Mix until well blended. Note that the filling will have a slightly textured consistency.
04
StepIn a saucepan, combine blueberries and 2 cups water. Add 1/2 cup white sugar and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 3 to 5 minutes, allowing the berries to release their juices. Taste and add more sugar if desired. Continue simmering for another 3 to 5 minutes.
05
StepIn a small bowl, whisk together cornstarch and 1 1/2 tablespoons cold water until the cornstarch is completely dissolved.
06
StepRemove the blueberry mixture from the heat. Slowly pour the cornstarch slurry into the blueberry mixture, stirring constantly until the sauce thickens to your desired consistency.
07
StepMelt 1/4 teaspoon butter in a skillet or crepe pan over medium heat.
08
StepPour enough batter into the skillet to create an 8-inch crepe. Cook until the bottom is lightly browned, about 2 to 3 minutes. Flip and cook the other side until lightly browned, about 1 minute more.
09
StepTransfer the crepe to a plate and let it cool slightly.
10
StepSpoon a generous amount of the cream cheese filling into the center of the crepe. Roll the crepe to enclose the filling.
11
StepTransfer the filled crepe to a serving plate and top with the homemade blueberry sauce. Repeat with the remaining batter, filling, and sauce.
12
StepDust with confectioners' sugar before serving, if desired.
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Chester Gusikowski
Jul 1, 2025I added a pinch of cinnamon to the blueberry sauce for extra flavor and it was delicious!
Buck Weimann
Jul 1, 2025This recipe is a keeper! Thank you for sharing!
Oda Greenholt
Jul 1, 2025These crepes are amazing! The blueberry sauce is the perfect complement to the creamy filling.
Johnny Trantow
Jul 1, 2025The recipe was easy to follow and the crepes turned out perfectly.
Shany Rodriguez
Jun 30, 2025I used frozen blueberries and they worked just as well as fresh.
Caterina Robel
Jun 30, 2025I made these for brunch and they were a huge hit! Everyone raved about them.
Susie Brown
Jun 30, 2025I found that adding a little lemon zest to the cream cheese filling brightened it up nicely.
Ada Altenwerth
Jun 30, 2025My kids loved these! They asked me to make them again the next day.
Maribel Thompson
Jun 29, 2025These crepes are so versatile! I've also made them with different fillings, like Nutella and bananas.