Berries and Creole Cream Cheese Crêpes
PREP TIME: 30 Minutes

COMMENT: Start your day off with a great mix of berries and Bittersweet Plantation Dairy Creole cream cheese. We have wrapped fresh mixed berries and cool Creole cream cheese in warm, delicate crêpes for a breakfast beyond comparison.


  • 2 eggs
  • ½ cup flour
  • 1½ tsp sugar
  • ½ tsps vanilla
  • 1 tbsp triple sec
  • 1 tbsp melted butter
  • ¾ cup milk
  • salt to taste
  • ¼ cup vegetable oil

In a large mixing bowl, place eggs, flour, sugar, vanilla and triple sec. Using a wire whisk, whip until ingredients are silky smooth. Add butter and milk and continue to blend until batter reaches the consistency of heavy whipping cream. Make sure that all lumps are removed. Season to taste using salt. It is best to make crêpe batter a minimum of 6 hours prior to use and refrigerate. I recommend refrigerating the batter overnight. Place two 6-inch crêpe pans over medium-high heat. Add 2 tablespoons of vegetable oil into one pan and swirl to coat the bottom of the pan. Once hot, pour excess oil into the second crêpe pan. Place approximately 2 ounces of the crêpe batter into the first pan, tilting in a circular motion, until the batter spreads evenly. Cook crêpe until outer edge browns and loosens from the pan. Flip crêpe and cook 1 additional minute. Using a thin spatula, remove crêpe from the pan and sprinkle with sugar. Continue process until all crêpes are done. If you wish to store crêpes overnight or freeze, place plastic wrap between each crêpe to prevent sticking and place in a large Ziploc bag prior to refrigerating or freezing.


  • 2 cups fresh mixed berries such as strawberries, blackberries, blueberries and raspberries
  • 2 tbsps sugar
  • ½ lemon
  • ½ cup Bittersweet Plantation Dairy Creole cream cheese

In a bowl, combine berries, sugar and a squirt of lemon. Toss to combine. Spread 2 tbsps of Creole cream cheese over crêpe. Top with ¼ of the berry mixture. Fold into quarters and serve with syrup or puréed mixed berries and sugar.

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