Reduced Fat Blueberry Cheesecake Crepes Recipe

Name: Reduced Fat Blueberry Cheesecake Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick low fat butter; 4 ounces fat free cream cheese room temp; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 cup fresh blueberries; 1 cup all purpose flour; 2 eggs; 1/2 cup milk; 1/2 cup water; 1/4 teaspoon salt; 2 tablespoons butter melted

Servings: persons

1
With an electric mixer mix cream cheese and butter on medium speed until smooth
2
Using a rubber spatula scrape the sides of the bowl to ensure complete mixing
3
Add vanilla
4
Slowly add powdered sugar
5
Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.
6
Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.
7
Crepes:
8
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
9
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
10
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
11
Lay crepe flat and put a small amount of Blueberry Cheesecake Filling in the center (This is rich so you don't want to over fill) Roll Crepe and put on plate.
12
Serve hot.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 stick low fat butter, 4 ounces fat free cream cheese room temp, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and more.

Yes, Reduced Fat Blueberry Cheesecake Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Reduced Fat Blueberry Cheesecake Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions