Crepes Recipe – Breakfast at Wiscasset Woods

Blueberry or Peach Crepes

This recipe was developed by Eric and I as our Christmas morning breakfast. The crepe recipe comes from Fanny Farmer’s cookbook and the cheese filling is adapted from Dana Moos’ The Art of Breakfast. This dish is popular every time we serve it at our hotel, Wiscasset Woods Lodge. We’ve recently tried peaches for filling and I find that I might actually like the crepes better with peaches.

Blueberry crepes and baked oatmeal on a plate. One of many breakfast specialties at Wiscasset Woods Lodge. — Blueberry crepes and baked oatmeal

Ingredients

Batter

2 eggs
1 cup milk
½ tsp salt
1 cup flour
2 Tbls butter (melted)

Cheese filling

2 ounces softened cream cheese
1/4 pint cottage cheese
1/4 cup granulated sugar
1/2 tsp vanilla

Fruit

1 cup thawed/drained blueberries (If using peaches instead, sprinkle lightly with cinnamon)

Directions

Make the batter. Beat all the wet ingredients together then add in the flour and salt and mix. The batter generally has lumps in it to start with (sifting your flour helps reduce the lumps). Let the batter sit for at least 15 minutes, during this time most of the lumps usually disappear. And if they don’t, don’t worry about it. I’ve never noticed a lumpy crepe while eating it.

Place all the filling ingredients into a blender and blend until smooth. You can also just mix them by hand, it’ll just be a little clumpier because of the cottage cheese.

On a flat griddle (we use a very large plug-in model at Wiscasset Woods, but at home I make them one at a time in a nonstick pan) put one mixing spoon full of batter down and gently spread it out into a thin circle using the back side of the spoon. This takes a little practice the first time you try to do it as you don’t want any thick spots but you also don’t want any holes in the crepe. If you’re making them one at a time in a pan then just tip and swirl the pan around so the batter spreads out. We can usually fit 2 crepes on a regular griddle and 3 on a large griddle at a time. When all of the batter has started to solidify you can flip the crepes. This also takes a little practice, I like using the widest spatula I have to do this.

While still on the griddle add about 2 tablespoons of the cheese filling and 1 tablespoon of the fruit (use a slotted spoon to drain the juice) in the middle of the crepe then fold. Folding is done differently by everyone. I fold it in thirds like an envelope, Kathy rolls the crepes into a tube and Ann folds it in half and then half again so they are shaped like a quarter circle. Chose the style that works best for you. Serve immediately or store in warm oven while you make more of them.