Vanilla Bean Crème Filled Crepes with Apricot Preserves

This post was created in partnership with Stonyfield and Bonne Maman. As always, all opinions are 100% my own.

I’m a fan of cheese in just about any form, so a while back when Stonyfield launched their new line of Petite Crème Sweet Fresh Cheese, I couldn’t wait to dive in! Come on – cheese that I can eat by the spoonful? I am SO on board with that.

I got to try out a bunch of the new flavors at their launch party earlier this summer, and was blown away by Vive La Vanilla. It’s rich yet light and just bursting with vanilla bean flavor. It’s not tangy like Greek yogurt, but it’s still nice, thick and creamy.

My husband loves making crepes for breakfast occasionally, so I asked if he’d whip up a batch so I could pair up some of this vanilla deliciousness with one of our favorite toppings – Bonne Maman’s Apricot Preserves.

I’ve been buying Bonne Maman’s preserves and jellies for years now. They’re so flavorful and they don’t contain any chemicals or artificial sweeteners. And they don’t need them! They have nice pieces of fruit throughout and are perfect for spreading on top of crepes.

We were just running out of our jar of apricot when we got some in the mail from Bonne Maman (along with strawberry, which I can’t wait to dive into!), and my son took it upon himself to… ahem… clean out the old jar after he finished his crepes.

This recipe would work with any combination of Petite Crème and fruit preserves, but I think it works especially well with vanilla or plain and apricot. A little drizzle of real maple syrup at the end really brings it all together.

These are awesome for breakfast or brunch, but would make a lovely dessert as well.

Vanilla Bean Crème Filled Crepes with Apricot Preserves

• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from All Recipes)
• Prep Time: 1 hour 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

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Description

This recipe would work with any combination of Petite Crème and fruit preserves, but I think it works especially well with vanilla or plain and apricot. A little drizzle of real maple syrup at the end really brings it all together.

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1 (5.3 ounce) container Vive La Vanilla! Petite Crème
1/4 – 1/2 cup apricot preserves
Real maple syrup, optional

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Instructions

Mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingredients into dry and beat until smooth. Cover bowl and refrigerate for at least an hour.

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.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Place a line of  Petite Crème down the center of each crepe. Roll to close and smear about a tablespoon of apricot preserves on top of each. Drizzle lightly with maple syrup if you wish, and enjoy!

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Nutrition

• Serving Size:
• Calories: 149
• Sugar: 7.7 g
• Sodium: 112.2 mg
• Fat: 4.9 g
• Saturated Fat: 2.7 g
• Carbohydrates: 21.9 g
• Fiber: 0.5 g
• Protein: 4.5 g
• Cholesterol: 57.2 mg

Keywords: crepes, dessert crepes, vanilla crepes

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