Vanilla cream cheese crepes topped with cinnamon whipped cream

-Courtesy of George Washington Wood Bed and Breakfast

This delicious homemade breakfast treat is a guest favorite at the George Washington Wood Bed and Breakfast. We buy the crepe shells in bulk (because they are so popular), but the rest of the recipe is always homemade with an extra helping of love. 

One package of frozen or fresh crepes

Cream Cheese Filling:
-1 (8-ounce) package cream cheese, softened
-½ cup sugar
-1 teaspoon 100% natural vanilla extract

Cream the ingredients in a bowl until smooth with an electric mixer. Place the filling in the refrigerator. It can be made the night before and kept in refrigerator until ready to make crepes.

Cinnamon Whipped Cream:
-2 cups heavy cream
-¼ cup of sugar (fine castor sugar is best for this recipe)
-1 ½ teaspoons of ground cinnamon
-½ teaspoons 100% natural vanilla extract

Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl). Beat on high speed. Slowly add sugar, cinnamon and vanilla. Continue beating until stiff peaks forms. When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it. Continue to wipe until dry and place inside freezer with beaters or whisk for about 10 minutes then use to make the whipped cream.

Crepe Assembly:
Using a non-stick fry pan or griddle, warm each crepe for a few seconds (about 10 seconds) and place on a flat serving plate. With a large tablespoon, fill the center of the crepe with the cream cheese filling and spread through the middle of crepe. Gently roll the crepe so that fold is on the bottom touching the plate. Take your cinnamon whipped cream and use a generous dollop on top of the crepe. Sprinkle a little cinnamon on top of the whipped cream. I love to sprinkle some semi-sweet tiny chocolate chips and garnish with strawberries!


Look for more recipes from the George Washington Wood Bed and Breakfast here on the blog and in our upcoming summer issue. RowHome Magazine prints quarterly with our next release in mid July. To subscribe and have RowHome delivered to your door, please visit Support local, shop local!

1 Comment

  1. Liliana at the George Washington Wood Bed and Breakfast serves only the best foods. From recipes that have been handed down through her Italian roots to her original locally farm-fed creations — there is something for everyone’s pallet.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.