Cooking and Baking

4 Irresistible Crêpe Fillings You Need To Try!

Sara and Yossi Goldstein September 1, 2022

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Chances are, you’ve probably only made homemade crêpes a handful of times. Maybe it was for a Shavuot cheese blintz or egg lukshen on Passover. Now you can have really delicious crêpes whenever you’d like with Baker’s Bike Dutch Crêpes! For my crêpe-loving family, this is a dream come true. All you have to do is pop them in the oven, microwave, or on the stove top to re-warm. Below, I’m giving you 4 ways to make them extra-special with sweet filling recipes.

Strawberry Cheesecake Crêpes

All the goodness of a cheesecake with strawberry sauce, tucked into a warm crêpe! You could make these parve by using a non-dairy cream cheese and Rich’s whip instead of heavy cream.

Cheesecake filling:

8 ounces cream cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup cold heavy cream
1 cup powdered sugar

Strawberry sauce:

32 oz fresh or frozen strawberries (4 cups)

1/4 cup orange juice
1/4 cup sugar

For serving:

1 box Baker’s Bike crêpes (8)
Powdered sugar (optional)


1. Start by making the strawberry sauce. For fresh strawberries, remove the stems and cut in half.

2. Place the berries, juice, and sugar in a saucepan over medium heat. When the mixture starts to bubble, reduce the heat to medium-low and use a potato masher to break down the strawberries.

3. Continue to cook, mashing every few minutes, until a chunky consistency is reached, about 10 to 15 minutes. Turn off the heat and adjust sugar to taste. Allow the sauce to cool before adding to the crêpes.

4. While the sauce is cooling, prepare the cheesecake filling. Combine the cream cheese, lemon juice, vanilla, and heavy cream in a bowl. Whisk until there’s no more lumps, or use a hand mixer. Fold in the powdered sugar.

5. To assemble, spread the cream cheese filling in a corner of the crêpe. Spread about 1/4 cup of the sauce on top. Fold the crêpe in half, and then in half again.

6. Dust with powdered sugar if desired and serve immediately.

Hazelnut S’mores Crêpes

Everyone loves the taste of a s’more with the perfect toasted marshmallow! I used hazelnut chocolate spread to mix it up a little, but you can use plain chocolate if you’re a s’mores purist. 


1 box Baker’s Bike crêpes (8)
1 jar of hazelnut chocolate spread
4-6 graham crackers, crushed into small pieces
32 marshmallows (4 per crêpe)


1. Spread hazelnut spread all over the crêpe.

2. Place four roasted marshmallows (see below) on one side, top with graham cracker pieces, and fold over.

Roasted Marshmallows:

1. Cover a baking tray with parchment/baking paper, and place marshmallows on the tray in a single layer.

2. Place into a preheated oven with grill/broil settings on medium heat and an oven shelf in the middle or upper part of the oven (not too close to the top of the oven, or they can burn).

3. Keep an eye on your marshmallows, and after about two minutes or when golden on top remove them and immediately place them onto your crêpes.

Apple Pie Crêpes

Apple pie season is almost here..and these apple pie crêpes are the perfect way to celebrate that! I like to use Granny Smith apples because they are tart and hold up well to the sautéing. Feel free to substitute with the baking apple of your choice, but keep in mind you might have to adjust the sweetness.


2 tablespoons butter or margarine
1 and 1/2 pounds diced Granny Smith apples
3 tablespoons sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 teaspoon cinnamon

For Serving:

1 box Baker’s Bike crêpes (8)
Caramel sauce
Whipped cream


1. Melt butter in a large skillet.

2. Toss in the diced apples, sugar, vanilla extract, lemon juice, and cinnamon. Cook for seven to eight minutes, or until they are soft to your liking. Remove from heat and cool.

3. Spoon a couple tablespoons into one side of the crêpe. Fold in half and then half again.

4. Serve with caramel sauce and whipped cream.

Bananas Foster Crêpes

Bananas foster is a classic dessert made up of bananas cooked in a rum sauce and traditionally served with vanilla ice cream. It’s quick and easy but feels extra special.

Banana filling:

1 stick butter or margarine
1 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 cup water
1/4 cup + 2 tablespoons dark rum
6 just-ripe medium bananas, cut into 1/3-inch slices

For serving:

1 box Baker’s Bike crêpes (8)
Vanilla ice cream


1. Melt the stick of butter until bubbling.

2. Stir in the brown sugar and cinnamon and cook until dissolved, about two minutes.

3. Stir in the water and cook for three to four minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for one minute, until the alcohol burns off.

4. Fold in the bananas and cook for one to two minutes, until softened and glossy.

5. Place a crêpe on a clean surface. Spoon 1/2 cup of the bananas onto the center of the crêpe; it’s okay if some of the sauce gets into the crêpe. Fold the edges of the crêpe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crêpes and filling. You should have plenty of sauce left over.

6. Scoop vanilla ice cream on top of the crêpes and drizzle with the remaining sauce.

Be sure to have these frozen crêpes on hand for a quick brunch or dessert. With the delicious filling recipes above, you can have yourself a gourmet meal in just minutes! Enjoy!