Crepes with Farmer’s Cheese & Fresh Fruit


by Heather Harris Brady

While I have been using this crepe recipe from The Joy of Cooking for a few decades longer than I really like to think about, this is the first time I’ve treated them like a cheese blintz. But when I found some fresh farmer’s cheese in the grocery store I wanted to take it for a spin. If you haven’t tried it before it’s similar to ricotta and a package might look like this:


Although this batter needs to sit for 15 minutes, these crepes go together quickly and are nice for a brunch or light, hot-weather supper if you’re into that kind of thing like we are. I like to mix the batter up in a large measuring cup, so it’s easier to pour. If you have an actual crepe pan, great, if not a large non-stick pan will work.

Crepes with Farmer’s Cheese & Fresh Fruit, Serves four

For the crepes:

  • 2 eggs
  • 2/3 c. milk
  • 1/3 c. water
  • 1 t. vanilla
  • 3/4 c. all-purpose flour
  • 1 t. baking powder
  • 2 T. powdered sugar (leave this out if you’re making a savory dish)

For the filling:

  • 1 c. fresh farmer’s cheese
  • 1/3 c. granulated sugar
  • 1 t. vanilla
  • 1/3 c. plain non-fat yogurt

4 c. fresh fruit of your choice, ready to serve

Beat the first four ingredients together in a large measuring cup.


Add the next three ingredients and whisk to blend.


There’ll still be a few lumps but that’s okay. Let the batter sit for at least 15 minutes.


While the batter is resting make the filling. Stir the sugar and farmer’s cheese together.


Then whip the yogurt in by hand. Put it in the fridge until you’ve finished the crepes.


Heat the pan and add about a tablespoon of batter. Swirl the pan around to cover the bottom. It should start to set immediately.


When you see a brown lacey edge it’s ready to turn.


Sometimes if the pan isn’t yet hot enough it will stick a little. But that’s okay.


When you get rolling they will turn nicely.


When you’ve used all the batter you’re ready to fill them.


Turn a crepe mottled side up and schmear a spoonful of cheese filling on it.


Roll it up, starting with the filled side and put it on a plate. Continue on, two crepes per serving.


Remember that one from before that didn’t turn? If you have others like that, that won’t roll as nicely, you can still spread them with cheese. Just fold them in quarters instead.


Top each serving with a cup of sliced fresh fruit and a sprinkle of powdered sugar.



Even if you’re making this for two go ahead and make the full batch of crepes. They freeze well between sheets of waxed paper and they’ll be ready to go when you are.

Two years ago: Macarons, Italian Style
One year ago: Traverse Cherry Pie


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