- INGREDIENTS :<\/a>
- Ingredients for the Crepes<\/a><\/li>
- Ingredients for the Filling<\/a><\/li>
- For the Topping<\/a><\/li><\/ul><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Making the Crepes<\/a><\/li>
- Making the Filling<\/a><\/li>
- Cooking the Crepes<\/a><\/li>
- Assembling the Crepes<\/a><\/li>
- Serving<\/a><\/li>
- Leftovers<\/a><\/li>
- My Tips<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
INGREDIENTS :<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ingn-772x1024.png\" "\\"\\"")
<\/figure>\n\n\n\nIngredients for the Crepes<\/strong><\/h3>\n\n\n\n
1 cup all purpose flour
1 cup milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1\/4 teaspoon salt
Red food coloring, about 4-5 drops<\/p>\n\n\n\nIngredients for the Filling<\/strong><\/h3>\n\n\n\n
8 ounces cream cheese, softened
1\/2 cup powdered sugar
1 teaspoon peppermint extract
1\/4 cup heavy cream
1\/4 cup melted dark chocolate, cooled a little<\/p>\n\n\n\nFor the Topping<\/strong><\/h3>\n\n\n\n
1 cup whipped cream
1\/4 cup crushed candy canes
Chocolate shavings, optional<\/p>\n\n\n\nWhy I Love These Ingredients<\/strong><\/h2>\n\n\n\n
Flour makes the crepes soft and flexible, milk keeps the batter smooth, eggs add richness and structure. Sugar and vanilla give a gentle sweetness and warm aroma. <\/p>\n\n\n\n
Butter adds that cozy, buttery taste and red food coloring makes it festive. <\/p>\n\n\n\n
The cream cheese filling is creamy and tangy, peppermint extract gives that refreshing holiday zing, heavy cream makes it light, and chocolate adds decadence. <\/p>\n\n\n\n
Topping it with whipped cream and candy canes just takes it over the top, and chocolate shavings make it look extra fancy if you want.<\/p>\n\n\n\n
Making the Crepes<\/strong><\/h2>\n\n\n\n
I start by whisking the flour, milk, eggs, sugar, melted butter, vanilla, and salt in a big bowl until the batter is smooth. <\/p>\n\n\n\n
If I am lazy, I throw it in a blender and it is done in a minute. Then I add the red food coloring until the batter is bright and festive. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI let it rest in the fridge for 10 minutes. It helps make the crepes soft and easy to flip.<\/p>\n\n\n\n
Making the Filling<\/strong><\/h2>\n\n\n\n
While the batter chills, I beat the cream cheese with powdered sugar until creamy. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/qsx-772x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nI add peppermint extract, heavy cream, and melted chocolate and mix it until spreadable. The smell is amazing, like chocolate meets candy cane heaven.<\/p>\n\n\n\n
Cooking the Crepes<\/strong><\/h2>\n\n\n\n
I heat my non-stick skillet over medium and rub a little butter on it. I pour about 1\/4 cup of batter and swirl it into a thin circle. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nCook for a minute or two until the edges lift and the bottom is lightly golden, then flip for another 30 seconds. I stack them on a plate as I go, and usually get 8 crepes.<\/p>\n\n\n\n
Assembling the Crepes<\/strong><\/h2>\n\n\n\n
I spread about 2 tablespoons of the chocolate peppermint filling on each crepe, then fold it into a triangle or roll it if I am feeling fancy. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/qs-1-772x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nI top each one with whipped cream and sprinkle crushed candy canes. If I am feeling extra, I add chocolate shavings.<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/fd-9-772x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nServing<\/strong><\/h2>\n\n\n\n
I like them warm so the filling is soft and melty. They are perfect for a holiday breakfast, dessert, or even a party treat. <\/p>\n\n\n\n
Sometimes I drizzle a little extra melted chocolate or dust with powdered sugar for flair. <\/p>\n\n\n\n
Pair it with hot chocolate or a peppermint latte and it is basically Christmas on a plate.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If there are any leftovers, which almost never happens, I store the crepes and filling separately in airtight containers in the fridge for up to 3 days. <\/p>\n\n\n\n
I reheat the crepes in a skillet for about 30 seconds per side so they stay soft. <\/p>\n\n\n\n
The filling can be used cold or at room temperature. <\/p>\n\n\n\n
I don\u2019t usually freeze assembled crepes because the filling makes them soggy, but plain crepes freeze well for up to a month if you layer them with parchment.<\/p>\n\n\n\n
My Tips<\/strong><\/h2>\n\n\n\n
Let the batter rest for 10 minutes to make flipping easier. <\/p>\n\n\n\n
Add red coloring little by little so it does not affect flavor. A non stick skillet is key. <\/p>\n\n\n\n
If the batter seems too thick, a splash of milk thins it out. <\/p>\n\n\n\n
You can even prep the batter and filling a day ahead to save stress during the holiday chaos.<\/p>\n\n\n\n
- Ingredients for the Filling<\/a><\/li>
- Ingredients for the Crepes<\/a><\/li>