Mexican Hot Chocolate Crepes with Cream Cheese Filling

I’m not even sure how to introduce this. You know when you were a kid and you were literally so excited about something you just kind of froze? That’s how I feel about these Mexican Hot Chocolate Crepes with Cream Cheese Filling. I can’t even begin to describe how much I love them! My mom used to make crepes when I was growing up. They were always filled with a soft, whipped cream cheese with sugar and lemon zest. They were are my favorite. So, when I made these crepes, I could have filled them with a typical chocolate ganache, but then you would be missing out on the heaven that is cream cheese filling.

The best things in life are simple, amen?

Okay, let’s talk crepe. I think that people are very intimidated by crepes and therefore don’t even try to make them. Do not be afraid! Really, honestly, truly, deeply, I’m telling you the truth. Very easy. Very hard to mess up. I just put all the ingredients in my Vitamix® (or regular blender) and blend until smooth and creamy. Traditionally, you only cook a crepe on one side, but if you like a crispier crepe (say that 5 times fast), then feel free to flip them over and cook the other side. But if you do it right, you don’t have to.

I take each chocolate crepe and place them between layers of pre-cut wax paper and set them aside to fill once they are all finished. As easy as the crepe is to make, the cream cheese filling is even easier. Place room-temperature cream cheese, vanilla, cream, and sugar in bowl and whip. That’s how easy it is.

Anytime I’m making something that has few ingredients and is super simple, I make sure to use the best quality ingredients. Penzey’s Spices has the greatest Cocoa Powder and Vanilla Extract. It honestly takes my baking up a notch whenever I can use their spices. They are slightly more spendy but well worth it!

If you were wondering what to make for the perfect brunch this weekend, it’s Mexican Hot Chocolate Crepes with Cream Cheese Filling. If you were also wondering what to make for the perfect dessert tonight, it’s Mexican Hot Chocolate Crepes with Cream Cheese Filling. If you were stuck on a desert island and could only have one thing to eat for the rest of eternity, it’s Mexican Hot Chocolate Crepes with Cream Cheese Filling.

Weekends are Daniel’s and my favorite time to relax our eating habits a little bit. Last weekend we had brunch with our friends and it was absolutely perfect. We ate, we talked, we laughed, and then, we ate a little more. That is what weekends are for—to reconnect and regroup. It’s definitely not a time to be overly concerned with things like calories. Also, how fancy does brunch sound? It wasn’t super fancy considering we spent the majority of the time on the floor playing ball with our favorite little toddler while cartoons played in the background.

Perfection.

All that to say, I’m looking forward to the weekend. I hope you have plans to reconnect with friends and family and find your balance. Find your happy place. Maybe that’s getting the house cleaned so you can sit and drink coffee while you talk with a friend. Maybe it’s leaving all the dishes in the sink so you can get up early to hike while the sun rises. You do you. As long as you means making these crepes.

Mexican Hot Chocolate Crepes with Cream Cheese Filling

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This recipe for Mexican Hot Chocolate Crepes with Cream Cheese Filling is perfectly delicate, sweet, and perfect for brunch or dessert!

• Author: Karlee Flores
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 20 servings

Ingredients

|| Mexican Hot Chocolate Crepes ||

2 eggs

1 cup all purpose flour

1 1/4 cup whole milk

1/2 teaspoon vanilla

1 tablespoon cocoa powder

1 teaspoon ground cinnamon

pinch of salt

|| Cream Cheese Filling || 

1 8-ounce brick of cream cheese softened

1/2 cup powdered sugar

1/2 cup heavy cream

1 teaspoon clear vanilla

Powdered sugar and cocoa powder for garnish

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Instructions

Place eggs, flour, whole milk, vanilla, cocoa powder, cinnamon, and salt in a blender and blend until smooth.

Heat a non-stick skillet over medium-high heat for a few minutes until it comes to temperature. Pour 1/4 cup of the batter into the heated skillet, and spread batter until round and thin. Once the batter is cooked and doesn’t look shiny anymore, remove and place between layers of wax paper. Continue until batter is used up.

Place the cream cheese, powdered sugar, heavy cream, and vanilla in a medium bowl and whip with a hand mixer until fluffy.

Fill each crepe with whipped cream cheese mixture. Dust with powdered sugar and cocoa powder, and serve immediately.

Keywords: brunch, chocolate, cinnamon, cream cheese, crepes, Mexican hot chocolate