Strawberry and Blueberry Cream Cheese Stuffed Crepes

Strawberry & Blueberry Cream Cheese Stuffed Crepes

Strawberry and blueberry cream cheese stuffed crepes… These decadent and tasty breakfast treats might look complicated, but they’re actually very easy to make. And we didn’t even have to buy a crepe pan; we used a large non-stick pan that we already had and coated it with butter and the crepes slid right out; each one perfect.

Crepes were originally developed in France all the way back in the 12th century, and today they’re popular all over the world. If you’re looking for a delicious and unique item to make for a special weekend breakfast, then these strawberry and blueberry cream cheese stuffed crepes are a great choice.

Our mise en place for today’s morning meal is

For the Crepes
2 Eggs
1 Cup Flour
½ Stick of Melted Butter
2 Tablespoons of Sugar
A Pinch of Salt
1 Cup Milk
Butter (for the pan)

For the Fruit Stuffing
8 oz of Cream Cheese
6 oz of Strawberries
6 oz of Blueberries
2 Tablespoons of Sugar
1 Teaspoon of Vanilla
1/8 Teaspoon Each of Cinnamon, Nutmeg, and Salt

For the Topping
Assorted Sliced Strawberries and Blueberries
Powdered Sugar
Vermont Maple Syrup

We’ll start by making the crepes.
In a blender combine the wet ingredients first. Add in the milk, ¬butter, eggs, then the dry ingredients, add in the sugar, flour, and salt. Mix the ingredients until they are smooth. Some chefs recommend that you allow the batter to rest for at least an hour in the refrigerator before making the crepes; this will help keep the crepes strong so that they don’t tear; but that step is optional.

In a large non-stick skillet, brush the pan with melted butter.
Ensure that all of the sides are coated well;
this will help the crepe to slip out as soon as it’s cooked.
Pour in the batter and allow the batter to touch the edge of the pan;
this will help to make sure the edges are thin.
Cook the crepes for a minute or two;
The cook time will be determined by how brown you like your crepes.
Then use a wide spatula to gently lift the edge of the crepe and flip it over.
Cook for another 30 seconds to a minute and set the crepe onto a plate.
Repeat the process until all of the crepes are done;
this recipe will yield about eight crepes.

Lets get our fruit filling ready next.
In a medium pot, add the blueberries and the strawberries and turn the heat to medium.
Add in the salt, cinnamon and nutmeg, and the sugar.
We’re using powdered sugar, but you can use granulated if you want to.
Then add in the vanilla, and the room temperature cream cheese.
We added 4 oz of cream cheese first, then added in the other 4oz.
This helps the cream cheese to melt better.
Turn the heat off and stir everything together until it’s smooth.

Now we’re ready to stuff the crepes with the cream cheese & fruit filling. Place one of the crepes onto a plate. Add a scoop or two of the filling, fold in the edges, and begin to roll the crepes, It will take a time or two to get the hang of it and coordinate using all of your fingers at the same time! Repeat the process and place your finished crepes onto a plate.

You can serve them hot with syrup and powdered sugar, or you can serve them chilled too…They’re good both ways.

And there it is! Strawberry and blueberry cream cheese stuffed crepes. Fresh California strawberries, Michigan blueberries, Philadelphia cream cheese rolled in a thin crepe using the classic recipe from France. Make your breakfast truly unique with this luscious and decadent treat.

It was delicious!

Until next time,
Bon Appetit!
Ciao,
Mark