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Cheryl Wixson
Serve these delicious crepes for a French-style breakfast or as an elegant dessert


Wild Blueberry Filling:

  • 1 cup Wild Blueberry Fruit Sauce
  • 2 cups frozen or fresh wild blueberries

Maple Syrup Whipped Topping:

  • 3 tablespoons Maine maple syrup
  • 1 cup whipping cream


To prepare the filling/topping:

  • Combine the wild blueberry fruit sauce and wild blueberries in a saucepan. Cook over medium-low heat until bubbly and the berries are soft. Set aside.
  • Beat the whipping cream until soft peaks form. Beat in the maple syrup. Refrigerate until ready to serve.

To Assemble with Filling/Topping::

  • Spread about ¼ cup of wild blueberry filling on ½ the crepe.
  • Roll and transfer to a plate.
  • Spoon the maple whipped cream over the top.


Makes about 12 filled crepes.
Nutritional analysis per crepe (estimate only): 202 calories, 3 grams protein, 26 grams carbohydrates, 9 grams fat, 36 mg. sodium, 1 gram fiber
Chef Cheryl’s notes: For an excellent read about the art of making crepes, refer to: Doubleday’s CREPES COOKBOOK. This batter will keep in the refrigerator for several days. Bring to room temperature and stir well before using.