Rise & Be Shiny

Mama Carp’s Crepes


These are a Carpenter family favorite! This recipe takes a little more time to prepare but sooo worth it- the filling can even be made a day ahead. Use any fruit you have on hand- blueberries & sliced strawberries are the usual for us. Sautéed apples with brown sugar, butter & cinnamon are great in the fall.  Top it with homemade whipped cream or whipped cream straight out of a can- Enjoy!



  • 1- 8oz. cream cheese (we use the 1/3 less fat)
  • 1/3 cup heavy cream
  • ½ teaspoon good vanilla
  • ½ cup powdered sugar

Beat the cream cheese till smooth- add the heavy cream & vanilla. Beat on low until combined- stir in powdered sugar. I put the prepared filling into a sandwich baggie- seal and cut the end off for making it easy to fill the crepes.


  • 2 eggs- beaten
  • 1 ¼ cup milk
  • 1 cup flour
  • 2 Tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 1 teaspoon good vanilla
  • ¼ teaspoon salt


Beat until smooth. Heat a lightly greased 6” skillet over medium heat- remove skillet from heat and add 3 Tablespoons batter. Lift and tilt the skillet to spread the batter evenly. Return the skillet to the heat and brown on one side only- invert the skillet over a paper towel and remove the thin crepe- keep warm by covering with a clean towel. Repeat for the remaining batter- greasing the skillet occasionally as needed.

To serve-


Fill crepe with a prepared filling – roll up. Place 2 crepes on a plate and top with whipped cream and fresh fruit. Sprinkle with powdered sugar. Makes 6 servings.

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