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Happy Friday everyone! I just can’t get enough of these almond oat cheesecake filled crepes!
They have a great texture, nutty taste and the cheesecake filling made them look like a fancy dessert.
Although I love my original recipe for crepes, I really wanted to try a different healthier alternative like almond oat crepes.
Surprisingly these turned out delicious and very easy to make.
I wasn’t sure what we are going to have them with, but I remembered wanting to try a simple cheesecake filling I saw on Pinterest long time ago, and it paired perfectly with my almond oat crepes.
I also topped my them with fresh raspberries and some maple syrup, but feel free to use your favorite fresh fruit or even jam.
I made these for a late breakfast last saturday and my husband (who only likes banana Nutella crepes) loved them!
“Late breakfast”, because I woke up very early and had to have one of my Overnight Oats as my early breakfast!
The good thing is that you can have these for breakfast or dessert (any time), they can be enjoyed with your favorite filling and also have texture similar to crepes made with only regular flour.
They are loaded with extra fiber from both almond and oat flour.
Unfortunately, my version is not gluten free, since I had to mix in some all purpose flour, to I make sure they can be turned easily in the pan and also folded later.
I also used unsweetened almond vanilla milk, which enhanced the almond and vanilla flavors even more.
(You can definitely use low fat dairy milk).
I prefer using natural sweetener (maple syrup) in the cheesecake filling, but regular sugar can be substituted in the cream cheese filling.
An important trick for making good crepes is definitely having the right recipe, but it is also nice to have a good non stick skillet.
Also I only touch them with a rubber spatula, when I have to turn them.
I recommend you use oil spray to grease the skillet, instead of dabs of butter.
This recipe only yields 8 crepes, but if you are planning to feed a crowd, ingredients can be doubled of tripled.
Solid breakfast is important and this recipe is great for the weekend, when you have some extra time to make crepes!
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Almond Oat Cheesecake Filled Crepes
Video
Ingredients
- Almond Oat Crepes:
- 1/2 almond meal flour
- 1/2 cup oat flour
- 1/2 all purpose flour
- 1 large egg
- 1 1/2 cup almond milk, (2% dairy milk can be substituted)
- 1 tsp vanilla extract
- pinch of sea salt
- cooking spray, (I use Misto)
- Cheesecake filling:
- 6 oz low fat cream cheese softened
- 1 cup plain greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 cups fresh raspberries
- Maple syrup for serving
- Powder sugar for garnishing
Instructions
- Crepes: In a large bowl whisk egg, milk and vanilla extract. Add salt, oat, almond and regular flour and whisk until smooth and incorporated.
- Preheat a large non stick skillet over medium low heat. Very lightly spray with cooking spray.
- Pour around 1/4 cup batter into the pan and swirl to evenly spread it in the pan. Cook until edges of the crepe easily come off the pan, start turning golden and crepe is set. Using a rubber spatula carefully turn crepe and cook for 30 seconds to 1 minute. Remove from pan and set a side. Repeat process with the remaining batter.
- Cheesecake filling: While crepes are cooking or after that, prepare cream cheese filling. In the bowl of a stand mixer, with paddle attachment mix cream cheese, maple syrup, yogurt, vanilla ext rat and lemon juice until smooth and creamy.
- Spoon 2 tbsp of cheesecake filling onto each crepe, fold and top with fresh raspberries. Optional: serve with powder sugar or (and) maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gah these are gorgeous! Love the oat and almond, I’ve never seen that in crepes. Pinning!
Thanks for pinning! I’m actually surprised how good there turned out!
These crepes look ever so pretty! You have some really amazing recipes here, Mira.
Thanks Angie!
Oh my! These crepes look amazing, love the cheesecake filling and look forward to trying this recipe 🙂
I hope you like it Muna!
These crepes are so so pretty Mira! I love the cheesecake filling! I would love to wake up to these for breakfast 🙂
Thanks Kelly! Perfect for a weekend breakfast!
I love crepes, but I’ve never put a cheesecake filling in them! That’s a great idea. These are so pretty, I love them!
Thanks Stacey ! Adding cheesecake filling makes them taste like a nice dessert!
Oh my god these crepes look incredible! Wish I had some to devour right now.. loving the “cheesecake” flavouring!
Thanks Thalia!
Crepes are so fancy! And yours are divine, still somehow pure at heart but delicious. I love the idea of cheesecake filling too, with the almond flavors… and I’ll definitely be using regular sugar in mine. 🙂 Gorgeous!
Thanks Meggan! I’m glad you like them, and I’ve made the filling with regular sugar, it is a lot creamier!
Pinned! MAJOR yum factor right here! That cheesecake filling looks soooo indulgent but that’s kinda deceiving isn’t it? The recipe looks pretty healthy to me! Can’t wait to re-create this Mira! 🙂 x
Sorry for the double comment but your pin button isn’t working properly? 🙁 Whenever I hover and click ‘pin’ I just get a new tab of the image file which opens. It is not linking to the pinterest boards/site at all. Aaah!
Hi Tash, thanks for trying to pin, I just tried to fix it and it should be ok, sorry about that! It has happened before, error in the plugin 🙁
I love your final photo … I’m not a breakfast kind of girl usually, but these would definitely have me springing out of bed in excitement! I adore the sound of the cream cheese filling!
Glad you like them Helen, I’m not a huge breakfast person, but we can have them for a dessert !
OMG. You really know how to take a plain old crepe and turn it into a stellar dish! This is something I would expect to get at a really fancy bistro. My gosh Mira, this is really spectacular! You’re amazing! Pinning!!!
Thanks so much Nagi! I’m a huge fan of bistro meals 🙂