Austrian Cream Cheese Crepes Vanilla Sauce Recipe

There’s just something magical about waking up to a stack of delicate, golden crepes filled with creamy goodness and drizzled in velvety vanilla sauce; it feels like treating yourself to a mini European vacation without ever leaving your kitchen.

I adore crafting recipes that combine simple ingredients with bold, rich flavors; these Austrian cream cheese crepes with vanilla sauce fit the bill to a T. The delicate crepes are constructed from a batter of flour, eggs, and milk, while the creamy filling features cheese along with the aromatic sweetness of vanilla.

The finishing touch is a sauce that is equal parts heavy cream and powdered sugar, which dresses the crepes and adds depth, if not a little bit of indulgence, to the whole experience. Not only are the crepes a treat for the taste buds, but they also offer a surprising amount of protein and calcium.

Ingredients

• All-Purpose Flour: Provides carbohydrates, a basic structure for crepes.
• Eggs: Rich in protein and essential nutrients, they bind ingredients.
• Milk: Adds creaminess and nutrients like calcium and vitamin D.
• Cream Cheese: Contributes a rich, tangy flavor and creamy texture.
• Granulated Sugar: Adds sweetness to the crepes and filling.
• Vanilla Extract: Enhances aroma and flavor with warm, sweet notes.
• Heavy Cream: Adds richness and creaminess to the sauce.
• Powdered Sugar: Sweetens and lightly thickens the vanilla sauce.

Ingredient Quantities

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• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for sauce)

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How to Make this

1. In a combining bowl, beat together the flour and salt. In another bowl, whisk the eggs, then add in the milk and water, beating until combined.

2. Little by little, mix the liquid components into the dry ingredients, stirring to form a smooth batter. Add the butter, which should now be in a liquid state, and mix until the smoothness quotient of this batter is very high.

3. Preheat a frying pan over medium-high heat and lightly oil it. For each crepe, pour in about 1/4 cup of batter, tilting the pan to ensure the batter spreads evenly. Cook until the edges look like they want to lift and the underside is a lovely golden color—not brown, but definitely golden. About 2 minutes, give or take. Flip and cook for about another 30 seconds. Repeat until you’ve used up all the batter.

4. In a bowl, beat together the softened cream cheese, the granulated sugar, and the 1 teaspoon of vanilla extract until the mixture is smooth, for the filling.

5. Once the crepes have cooled a bit, spread about a tablespoon of the cream cheese mixture onto each crepe and fold them into quarters or roll them up, depending on your preference.

6. Prepare the vanilla sauce by pouring heavy cream into a small saucepan and heating it over medium heat until it begins to simmer. Do not boil the cream.

7. Take the saucepan off the heat, and thoroughly mix in the powdered sugar and 1 teaspoon of vanilla extract until they’re completely blended in and the mixture is smooth.

8. Shower the filled crepes with the warm vanilla sauce just before serving.

9. If you like, you can decorate it with fresh berries or by simply dusting some powdered sugar on top.

10. Enjoy your Austrian Cream Cheese Crepes with Vanilla Sauce right away.

Equipment Needed

1. Mixing bowls (at least two)
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Spatula
6. Frying pan
7. Cooking oil or non-stick spray
8. Ladle or measuring cup (1/4 cup) for pouring batter
9. Heat-resistant spatula or crepe spatula for flipping crepes
10. Small saucepan
11. Spoon or fork for mixing
12. Serving plate or platter for crepes
13. Optional: Sifter for dusting powdered sugar

FAQ

• Q: Can I use a different type of flour?A: Yes, you can use gluten-free flour instead of pancake mix to make the crepes suitable for someone on a gluten-free diet.
• Q: How should I store leftover crepes?A. Keep uneaten crepes in an airtight container in the fridge for up to 2 days. Warm them in a non-stick skillet over medium heat before serving. If they need a little extra moisture, add a pat of butter to the skillet.
• Q: Can the crepe batter be made in advance?A: Yes, you may prepare the batter a day ahead and store it in the fridge. Give it a good stir before using.
• Q: What can I substitute for cream cheese?You can substitute mascarpone or ricotta cheese for a slightly different flavor and texture.
• Q: Can I make this recipe without eggs?A: A plant-based product can serve as an egg replacer. You can also use flaxseed meal mixed with water. But the texture may be somewhat different.
• Q: Is it possible to make the vanilla sauce without heavy cream?You can use half-and-half or even whole milk for a lighter version, but the sauce will be slightly less rich.
• Q: How can I prevent the crepes from sticking to the pan?A: Make sure the skillet is sufficiently hot and has a light coating of either butter or oil. It can also help to use a nonstick pan.

Austrian Cream Cheese Crepes Vanilla Sauce Recipe Substitutions and Variations

1 cup all-purpose flour. Substitute with 1 cup whole wheat flour for a nuttier flavor.
1/2 cup milk: use 1/2 cup almond milk for a dairy-free option.
1/2 cup cream cheese, softened. Substitute with 1/2 cup mascarpone for a milder taste.
2 tablespoons granulated sugar. Substitute 2 tablespoons honey for a natural sweetener.
1 cup heavy cream. For a non-dairy alternative, use 1 cup coconut cream.

Pro Tips

1. Rest the Batter: After preparing the crepe batter, let it rest for at least 30 minutes in the refrigerator. This allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes.