Blueberry, Cherry & Lemony Cream Cheese Crêpes

Crêpes, Two Ways

I don’t use wheat flour very much, but Husband uses it for making pita bread every now and again. He hasn’t made any in a while, and I was sick of seeing the bag of unused flour taking up space so I decided to try it for breakfast. I made both whole wheat crêpes and white flour crêpes so I could taste what the difference would be.

Whole Wheat and All-purpose Flour Crêpes
Whole wheat on the left, all-purpose on the right

The whole-wheat crêpes were denser, but tasted just as good. They would work well with savory fillings like bacon, egg & feta, or salmon & dill. The all-purpose flour crêpes were lighter, perfect for sweeter fillings like berries.

I decided to get my Independence Day spirit on and filled it with red, white and blue: cherries, lemony cream cheese filling, and blueberries.

Blueberry, Cherry & Lemony Cream Cheese Crêpes

Basic Crêpes


  • 1 cup all-purpose (or wheat) flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemony Cream Cheese Filling


  • 8 oz cream cheese
  • 1/2 C powdered sugar
  • 1/2 tsp vanilla
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 C whipped cream


  1. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

2 thoughts on “Crêpes, Two Ways

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