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Valentine Crepes for Two

If you have milk and eggs on hand, it's not too late to mix up batch of crepes for breakfast, brunch or dessert. For the filling in these crepes I mixed cream cheese and whipped cream (you could use either one on its own), topped with cherry jam. Any red jam of fruit compote made with plums, rhubarb or strawberries is great!

(for 6 large crepes)
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1 cup robin hood multigrain flour (or white)
  • 1 Tbps butter for cooking
(for filling)
  • 1/4 cup cream cheese
  • 1/4 cup whipping cream
  • 1/2 tsp vanilla
  • cherry jam, strawberry rhubarb jam or fruit compote
  • icing sugar for dusting
  1. Beat eggs, milk, flour, salt and flour, using electric hand mixer, until smooth. Set aside.
  2. Heat non-stick pan between low and medium. Spread thinly with a dab of butter.
  3. Lifting the pan, pour about 1/3 cup of batter into top part of pan, tilting and rotating until pan is coated. 
  4. Place on heat and cook until set. Flip over and cook other side. Repeat, spreading butter for every other crepe.
  5. For two people, stack 2 or 3 crepes on each plate. 
  6. Beat cream cheese and whipped cream separately, then beat together and add vanilla. Spread about 2 - 4 Tbsp of cream cheese mixture on one half side of top crepe. Top generously with jam or compote. Fold the other half over the filling, then fold once or twice again. Dust with icing sugar. To eat, roll bottom crepe along with top crepe and enjoy!


  1. Those crêpes look delish. I enjoy mine best with lemon juice ; I always think they're less naughty that way !

  2. Thanks for posting the crepes this morning. I made them for my husband. They were delicious. Happy Valentine's to you and your hubby.

  3. I have never attempted crepes as, for some reason, I thought they were difficult. I think through your video you succeeded in proving that they are not so difficult after all. Now I can't wait to make them right along with you. I also like the fact that your recipe is multigrain. Thanks so much for the video and the recipe.