PIN IT FOR LATER I don’t know what it is about cherries and cheesecake, but for me it’s always been the ultimate combination. Growing up, if there was cheesecake, it was cherry cheesecake. Not strawberry cheesecake, not chocolate cheesecake, not even Nutella Cheesecake Bars (believe it or not, I lived pretty much my whole childhood without Nutella). It is still my favorite. So I have always sucked at making crepes. Luckily, I just finally figured out why. I was never putting enough batter in the pan! My crepes would be all hole-y and I could never get the batter to cover the bottom of the pan before they were totally cooked. I’m not sure why it took me so long to realize my problem, but I’m glad I did because it means that crepes are back on the menu in full force. Crepes are awesome because it’s actually recommended that you make the batter ahead of time (not that that would stop me from making it right before cooking!), which means they make a great weekend breakfast with little effort in the morning! For these Cherry Cheesecake Crepes, you can also make the filling, the cheesecake and the whipped cream ahead of time so there is very little to do before you are fully caffeinated! In my mind, the best kind of breakfast 😉 My other favorite thing about crepes? A crepe has pretty much no calories (okay, so maybe 50-75, somewhere in there), which means I don’t really feel guilty about loading it with allllllll the good things! Now, you can buy a fancy crepe pan to use to make crepes, but all I use is a good, solid large non stick pan and it works great! I always make my crepes using my immersion blender — it comes with a large measuring cup and I can blend it and store it right in there! Crepe recipe adapted from AllRecipes. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
