Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (plus 1 tsp for pan)
- 1/4 tsp kosher salt
- 4 oz (113 g) cream cheese, softened
- 1 cup (4 oz / 113 g) shredded cheddar cheese
- 1/3 cup (about 50 g) finely chopped jalapeños (fresh or pickled, drained)
- 1/2 cup (about 60 g) cooked bacon bits or crumbled cooked bacon
- 2 tbsp thinly sliced green onions
Do This
- 1. Whisk flour, eggs, milk, melted butter, and salt until smooth; rest 20 minutes.
- 2. Cook 4 thin crepes in a lightly buttered nonstick skillet over medium heat.
- 3. Mix cream cheese, cheddar, jalapeños, and bacon bits until spreadable.
- 4. Spread filling on each crepe, fold into quarters.
- 5. Warm folded crepes in a covered skillet over medium-low heat until melty, 2–3 minutes per side.
- 6. Sprinkle with green onions and serve hot.
Why You’ll Love This Recipe
- All the cozy, spicy-savory vibe of jalapeño poppers, but wrapped in a tender crepe.
- Quick to make with simple grocery-store ingredients (and easy to adjust for heat).
- Perfect snacky meal: crisp edges, creamy center, melty cheddar, and smoky bacon.
- Great for brunch boards, game day, or a fast weeknight “something fun.”
Grocery List
- Produce: 2 jalapeños (or a jar of pickled jalapeños), 2 green onions
- Dairy: whole milk, unsalted butter, cream cheese, shredded cheddar cheese
- Pantry: all-purpose flour, kosher salt, bacon bits (or bacon to cook and crumble)
Full Ingredients
Crepes (makes 4 large crepes, about 10 inches)
- 1 cup (120 g) all-purpose flour
- 1/4 tsp kosher salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (plus 1 tsp / 5 g for greasing the pan as needed)
Jalapeño Popper Filling
- 4 oz (113 g) cream cheese, softened to room temperature
- 1 cup (4 oz / 113 g) shredded cheddar cheese (sharp cheddar is especially good)
- 1/3 cup (about 50 g) finely chopped jalapeños, seeds removed for less heat (fresh) or drained well (pickled)
- 1/2 cup (about 60 g) cooked bacon bits or crumbled cooked bacon
To Finish
- 2 tbsp thinly sliced green onions
- Optional: extra cheddar for sprinkling while warming
Step-by-Step Instructions
Step 1: Make a smooth crepe batter
In a medium bowl, whisk together the flour and kosher salt. Add the eggs and whisk until you have a thick, smooth paste. Slowly whisk in the milk to prevent lumps, then whisk in the melted butter.
The batter should be thin and pourable, similar to heavy cream. If it feels thick, whisk in 1–2 tablespoons of milk.
Step 2: Rest the batter for tender crepes
Let the batter rest for 20 minutes at room temperature. This helps the flour hydrate and makes the crepes more tender and less likely to tear.
Step 3: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly grease with a small amount of butter (about 1/4 tsp at a time) and swirl to coat.
Pour in 1/3 cup batter, immediately swirling the pan so the batter spreads into a thin, even circle. Cook until the top looks mostly set and the edges lift easily, about 60–75 seconds. Flip and cook the second side 20–30 seconds. Transfer to a plate. Repeat to make 4 crepes, lightly buttering the pan as needed.
Step 4: Mix the jalapeño popper filling
In a bowl, stir the softened cream cheese until smooth. Add the cheddar, chopped jalapeños, and bacon bits. Mix until evenly combined.
If the filling feels too stiff to spread, let it sit at room temperature for 5 minutes, or stir vigorously to soften it.
Step 5: Fill and fold the crepes
Lay one crepe on a cutting board or plate. Spread about 1/4 of the filling (roughly 1/3 cup) over half of the crepe, leaving a small border. Fold the crepe in half, then fold again into quarters (a triangle). Repeat with the remaining crepes.
Step 6: Warm until melty
Wipe out the skillet, then place it over medium-low heat. Add 1/2 tsp butter and let it melt. Add 1–2 folded crepes (don’t crowd) and cover with a lid.
Warm until the filling is gooey and the crepe is heated through, about 2–3 minutes per side. Adjust the heat as needed; medium-low helps melt the filling without browning the crepe too fast.
Step 7: Finish and serve
Transfer to plates and sprinkle with the green onions. Serve hot while the cheddar is stretchy and the cream cheese is creamy.
Pro Tips
- Control the heat level: For milder crepes, use pickled jalapeños (drained well) or remove all seeds and white ribs from fresh jalapeños.
- Get clean folds: Let crepes cool for 2–3 minutes before filling so the filling doesn’t melt immediately and slide around.
- Extra-melty center: Add 1–2 tablespoons extra shredded cheddar inside each crepe before folding.
- No tearing: If your first crepe sticks or tears, the pan may not be hot enough yet. The second one is usually perfect.
- Batch warming: To keep finished crepes hot, hold them on a sheet pan in a 250°F (121°C) oven for up to 20 minutes.
Variations
- Oven-crisped: After filling and folding, place on a baking sheet, brush lightly with melted butter, and bake at 400°F (204°C) for 6–8 minutes until warm and lightly crisp.
- Buffalo popper crepes: Stir 1 tbsp hot sauce into the cream cheese mixture and use a mix of cheddar and Monterey Jack.
- Vegetarian: Skip bacon and add 1/2 cup finely chopped sautéed mushrooms or roasted corn for savory bite.
Storage & Make-Ahead
Make ahead: Crepes can be cooked up to 2 days in advance. Stack with parchment between them, wrap tightly, and refrigerate. The filling can be mixed up to 2 days ahead and kept covered in the fridge (let it soften at room temperature for 15–20 minutes before spreading).
Store leftovers: Refrigerate assembled, cooked crepes in an airtight container for up to 3 days.
Reheat: Warm in a covered skillet over medium-low for 2–4 minutes per side, or bake at 350°F (177°C) for 10–12 minutes until hot throughout.
Nutrition (per serving)
Approximate, per 1 stuffed crepe (1/4 of recipe): 430 calories, 23 g protein, 27 g fat, 24 g carbs, 2 g fiber, 4 g sugar, 820 mg sodium.
