Crazy Day Crêpes

Name: Crazy Day Crêpes
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups blueberries; 2 cups strawberries; 1 ⁄ 3 cup granulated sugar; 1 1 ⁄ 2 tsp. kosher salt; 5 peaches, peeled, pitted, and cut into 1" wedges; 2 cups flour; 2 tbsp. confectioners' sugar; 1 ⁄ 2 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; 1 ⁄ 2 cup sour cream; 1 ⁄ 3 cup maple syrup; 1 cup heavy cream, whipped into stiff peaks

Serves
serves 6-8

COREY HENDRICKSON

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.

Ingredients

2 cups blueberries
2 cups strawberries
¹⁄₃ cup granulated sugar
1 ¹⁄₂ tsp. kosher salt
5 peaches, peeled, pitted, and cut into 1" wedges
2 cups flour
2 tbsp. confectioners' sugar
¹⁄₂ 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
¹⁄₂ cup sour cream
¹⁄₃ cup maple syrup
1 cup heavy cream, whipped into stiff peaks

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Instructions

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.

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.
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.
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.