Recipes Breakfast and Brunch Crepes Swedish Cream Cheese Crepes 4.5 (2) 2 Reviews 3 Photos I call these Swedish crepes because I use a Swedish pancake instead of a regular crepe. My entire family loves these. I have to make a huge batch every time I make these. These also refrigerate very well for 2 to 3 days. Sprinkle crepes with powdered sugar before topping with berries, if you wish. Submitted by Mike Published on June 19, 2020 Save Rate Print Share Close Add Photo 3 3 Prep Time: 30 mins Cook Time: 14 mins Additional Time: 8 hrs Total Time: 8 hrs 44 mins Servings: 15 Yield: 15 crepes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 15 servings Pancakes: 3 cups milk 1 cup all-purpose flour 2 eggs 2 tablespoons melted butter 2 tablespoons white sugar ½ teaspoon salt Filling: 1 (16 ounce) package cottage cheese 1 (8 ounce) package cream cheese 1 cup confectioners sugar, or more to taste 2 teaspoons vanilla extract Topping: 1 ½ cups blueberries 2 cups water, or as needed ½ cup white sugar, or more to taste 3 tablespoons cornstarch, or as needed 1 ½ tablespoons cold water, or as needed ¼ teaspoon butter, or more as needed Directions Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick. Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth. Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more. Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened. Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter. I Made It Print Nutrition Facts (per serving) 242 Calories 10g Fat 30g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 242 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 54mg 18% Sodium 285mg 12% Total Carbohydrate 30g 11% Dietary Fiber 1g 2% Total Sugars 21g Protein 8g 17% Vitamin C 2mg 2% Calcium 94mg 7% Iron 1mg 4% Potassium 147mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.