Crazy Day Crêpes

  • Serves

    serves 6-8


Crêpes stuffed with fromage blanc and maple syrup are topped with stewed blueberries, strawberries, and peaches at Heartbeet Lifesharing, a community for developmentally disabled adults in Hardwick, Vermont. This recipe first appeared in our May 2014 issue with the story A Place at the Table.


  • 2 cups blueberries
  • 2 cups strawberries
  • 13 cup granulated sugar
  • 1 12 tsp. kosher salt
  • 5 peaches, peeled, pitted, and cut into 1" wedges
  • 2 cups flour
  • 2 tbsp. confectioners' sugar
  • 12 tsp. baking powder
  • 2 cups milk
  • 1 cup plain yogurt
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 6 eggs
  • 2 cups fromage blanc
  • 12 cup sour cream
  • 13 cup maple syrup
  • 1 cup heavy cream, whipped into stiff peaks


Step 1

Simmer blueberries, strawberries, sugar, 1⁄4 tsp. salt, and peaches in a 4-qt. saucepan until blueberries begin to burst, about 15 minutes; let cool.

Step 2

Whisk flour, confectioners' sugar, and baking powder in a bowl. Whisk 1 tsp. salt, milk, yogurt, melted butter, vanilla, and eggs in another bowl. Whisk dry ingredients into wet to make a smooth batter. Heat a 12" nonstick skillet over medium-high heat. Working in batches, pour about 1⁄3 cup batter into skillet, tilting skillet to let batter cover bottom completely. Cook until crêpe is lightly browned on the bottom, 1–2 minutes. Flip and cook 1 minute more; transfer to a plate.

Step 3

Whisk remaining salt, the fromage blanc, sour cream, and maple syrup in a bowl. Spread crêpes with about 3 tbsp. each the fromage blanc and berry mixtures; roll. Garnish with whipped cream and remaining fruit.

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