Easy White Chocolate Cherry Crepes
White Chocolate Cherry Crepes are a great way to enjoy a light cherry dessert any time of year! Fluffy homemade crepes filled with cherry pie filling then drizzled with a white chocolate ganache! Super easy recipe that’s always a winner!
If you’re intimidated by the thought of making light fluffy crepes at home, you’ve come to the right place! This easy crepe recipe can be used for savory crepes or dessert crepes and doesn’t require a fancy crepe pan! Just use a small non stick skillet and you’re good to go!
Here’s what you’ll need for the dessert crepes
This easy crepe recipe makes about twelve 6″ inch crepes.
- All-purpose flour
- Whole milk
- Large eggs, lightly beaten
- Granulated sugar
- Table salt
- Vanilla extract or almond extract
- Spray oil
Filling ingredients
For the filling you’ll need two large cans of cherry pie filling – two 21 ounce cans; you may have some leftover, but its better to have more filling than not enough. I used LuckyLeaf brand cherry pie filling for this recipe.
Chocolate Sauce ingredients
For the sauce you’ll need heavy cream and high quality white chocolate chips (I used Ghirardelli brand Baking Chips); if you want to garnish the crepes with shavings, buy a white chocolate candy bar along with the chips
How to make crepes without a crepe pan
- In a large mixing bowl, combine the dessert crepe batter ingredients until you have a smooth batter
- Heat a small nonstick pan on low heat and lightly spray with oil
- Pour 1/3 cup of the crepe batter into the skillet, tilt pan until the thin batter is about 6″ inches in diameter
- Continue to cook on low heat for one to two minutes, until the batter changes color from a pale yellow to an opaque, light golden color
- Slide the crepe onto a plate, spray the skillet again with a little oil and repeat the process until all the crepes are done; cover with a dish towel and set aside
- Meanwhile, get another small to medium saucepan and add a pinch of water; pour the heavy cream into the saucepan and heat on low heat until it’s warm; set aside
Make the white chocolate sauce
- Set up a double boiler on the stovetop on low to medium-low heat (fill a large saucepan with about 3″ inches of water; place a smaller saucepan or glass bowl on top of the pan with the hot water)
- Add the white chocolate chips to the top vessel
- Use a rubber spatula and stir the chocolate until its fully melted; turn heat to simmer and add slightly warmed heavy cream to the mixture (at this point, the mixture may clump up, especially if the heavy cream isn’t warm enough – Don’t worry; just keep stirring with a rubber spatula until the mixture heats up and thins out
- Once the sauce is to the consistency you like, set it aside and fill the crepes with cherry pie filling
If you don’t want to make the chocolate sauce, you can always add a little homemade whipped cream or a thin layer of pecan praline sauce on top!
Assembe the crepes
Each dessert crepe can hold about 1/3 – 1/4 cup of cherry filling. Use a measuring spoon and place the filling in the center of the crepe; gently spread the cherry filling to the edge of the crepe
Roll crepe into a cylinder shape and place on a plate seam side down
Once all of the cherry crepes are filled, drizzle some of the warmed white chocolate sauce over the top of the crepes, garnish with a little cherry and white chocolate shavings and serve.
Recipe Tips
- The first dessert crepe usually comes out weird -don’t worry. Set a timer right beside the stove and once you’ve poured the batter into the pan and swirled it around into a circle, start the timer and see how long each crepe takes to get to that opaque, light golden color (I used an 8″ inch nonstick skillet that produced a 6″ inch crepe. Each crepe (cooked on low heat) took between 1:00 – 1:30 minutes. This initial timing will help you determine how long it will take cook the rest of the batter.
- No need to flip the crepes – one side may be lightly golden brown and the other side opaque golden – I usually place the darkest side of each crepe facing me so I can fill it with the cherry filling, roll it up, and all the finished crepes are the same color.
- It’s not necessary to heat the cherry pie filling; in fact, if you heat it, it gets really thin. I recommend just scooping it from the can as is:)
Make ahead and storage
If you have leftover crepes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in a damp paper towel and pop ’em into the microwave for a few seconds, then fill them with whatever you like.
The white chocolate sauce will keep in an airtight container (or mason jar) in the fridge for up to 5 days. For best results, when ready to reheat, let the sauce come to room temperature. Pour some into a saucepan on low heat, add a little bit of water to loosen the sauce, and stir until warm with a rubber spatula.
The beauty of this delicious dessert crepe recipe is that it doesn’t rely on seasonal fresh cherries- you can make white chocolate cherry crepes any time of the year!
White Chocolate Cherry Crepes
Ingredients
Crepe Ingredients
- 1½ cups all-purpose flour
- 1½ cups whole milk
- 3 large eggs, lightly beaten
- 1 teaspoon table salt
- 2 teaspoons granualted sugar
- 1 teaspoon vanilla extract or almond extract
- spray oil
White Chocolate Sauce Ingredients
- 1 cup white chocolate baking chips
- 6 tablespoons heavy cream (often labeled as heavy whipping cream – see recipe notes)
- 1 teaspoon water
Filling Ingredients
- 2 21 oz. cans cherry pie filling (see recipe notes)
Instructions
- In a large mixing bowl, combine crepe batter ingredients and whisk until smooth; get out a ⅓ cup measuring spoon and set your timer next to the stovetop.1½ cups all-purpose flour, 1½ cups whole milk, 3 large eggs, lightly beaten, 1 teaspoon table salt, 2 teaspoons granualted sugar, 1 teaspoon vanilla extract or almond extract
- Make the crepes.Lightly spray oil in a 8"inch non-stick skillet. On medium heat, pour ⅓ cup of batter into the skillet; rotate the skillet until the batter has spread to about 6" inches in diameter; start the timer. Cook for 1-1:30 minutes or until the batter turns to a light opaque golden color. Do NOT flip the crepe. Gently slide the crepe onto a plate. Repeat this process until all of the crepes are cooked; set aside, covered with a towel until ready to assemble.spray oil
- For best results, lightly spray the skillet in between each crepe
- Heat the heavy cream.Put a teaspoon of water into a medium saucepan, add the heavy cream and heat on low heat; DO NOT LET THE CREAM GET TOO HOT6 tablespoons heavy cream, 1 teaspoon water
- Melt the chocolate.Set up a double boiler; Use one large saucepan with about 3" inches of water in it; bring this to medium low heat; place another (smaller) saucepan. or glass bowl over the one with the water and add the chocolate chips. Stir constantly with a rubber spatula until the chocolate is smooth and melted1 cup white chocolate baking chips
- Add the warm cream to the melted chocolate (keep the chocolate over the double boiler while doing this); the mixture may begin to clump at this point, but that's okay. Continue stirring with a rubber spatula until the mixture emulsifies and smooths with no lumps (the clumping is often due to the heavy cream not being hot enough, but it will eventually get warm enough to combine with the chocolate); you can turn the heat up a little during this step, but do not get the mixture too hot.
- Place ⅓ cup -¼ cup filling per crepe; gently roll into a cylinder shape and place on a plate seam side down2 21 oz. cans cherry pie filling
- Plate the crepes and drizzle with a little warm white chocolate sauce; garnish with a cherry and a few shavings of white chocolate
