These Crêpes with Cream Cheese Blackberry Sauce are a stunning summer dessert. Thanks to the combination of blackberries, citrus juice, maple syrup, and cream cheese, they are decadent and luscious at the same time.
Hello everyone – I hope you are doing well, and you are ready to embrace new week. And I am going to make sure that you will start your week off right with this tasty recipe.
Wild Weekend
It has been quite a wild weekend for us. It all started with us spending time in the emergency department from 2 am to nearly 11 am on Friday (Yeah, getting help in Nova Scotia is quite a painful story.) Everything is alright, but Andrew will need to have a quick surgery shortly. Well, technically it was scheduled for today; however, due to an error his name was not on a today’s list. So after waiting for about four hours, it was decided the hospital will call back to reschedule. In fact, four surgeries were cancelled yesterday due to emergency matters, so those pure folks needed to come back today again. Hopefully they will get it done today. Did I say Nova Scotia has quite many health care issues and challenges? :)
So, we returned home around 12 pm on Friday after the hospital, had a meal, and then a so much needed nap. We were expecting a strong rainfall, and that hot and gloomy weather situation also required a good nap. Of course, in the basement as it is they only one place in the house during the summer. A few hours later the dog woke us up barking at the door. Andrew opened the door and… voila – we were flooded right away!
And Wild Weather, Too!
The downpour was so powerful that our drainage system just could not deal with that. So we spend another few hours cleaning the basement and them trying to fix things from the outside (our attempts were successful.)
In fact, it has now been called a historical storm here down in Nova Scotia. Some of the parts of the province saw over 250 mm of rain over that night. As a result – many damaged roads, washed away driveways, collapsed trails, and so on. In our subdivision hour house was one of few pretty lucky despite that basement situation. Some folks have their personal lakes by their houses now. Wild weekend, as you can see.
Crêpes with Cream Cheese Blackberry Sauce
You probably know my love for crêpes, particularly with different summery sauces. And I am excited to share a new recipe today. (Which technically is not so new as it was created last year – still posting unpublished recipes.)
This recipe combines two types of sauces. The first is a rich but luscious cream cheese spread with white chocolate, lime juice, and vanilla. Just like a no-bake cheesecake. The second one is the blackberry sauce with maple syrup and orange liqueur. Isn’t they all sound great?
We love to enjoy 2-3 (and sometimes even four!) crêpes per serving as a separate meal. If you are serving this for dessert after a meal, you should consider reducing the recipe and serving 1-2 crêpes per serving. If you have any leftovers – because you may want to use more or less of the sauces – just transfer them into containers and keep refrigerated for up to 3 days. They would be a nice addition to your pancakes, waffles, oatmeal, toasts, etc.
More Crêpe Recipes
Looking for more summer crêpe ideas? Here we go!
Crêpes with Lavender Citrus Sauce
Crêpes with Passion Fruit Sauce
I hope you like these Crêpes with Cream Cheese Blackberry Sauce, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Crêpes with Cream Cheese Blackberry Sauce
These Crêpes with Cream Cheese Blackberry Sauce are a stunning summer dessert. Thanks to the combination of blackberries, citrus juice, maple syrup, and cream cheese, they are decadent and luscious at the same time.
4-8
servings15
minutes19
minutes2
hours30
minutesKeep the screen of your device on
Ingredients
- Crêpes:
1/2 of the batter from Crêpes (Basic French Crêpes) or your favourite recipe; this sauce will be enough for about 8-10 crepes.
- Cream Cheese Sauce:
1/2 cup (~120 ml.) cream 10% or 18%
1/3 cup (~80 gr.) cream cheese, room temperature
1/3 cup freshly squeezed lime or lemon juice
70-80 gr. white chocolate, broken into pieces
1/2 tsp. vanilla extract
- Blackberry Sauce:
4 tbsp. (60 gr.) butter
1/4 cup maple syrup or honey
2 and 1/2 cups frozen or fresh blackberries, thawed if frozen
1/3 cup orange liquor such as Cointreau or triple sec
1/2 tsp. vanilla extract
1/2 to 1 tsp. corn starch (optional)
- For Garnish (optional)
fresh blackberries, shaved white chocolate, mint
Directions
- Crêpes:
- Make crepes as per from this recipe Crêpes (Basic French Crêpes); you will need to make 1/2 of batter as this sauce will be enough for ~8-10 crepes. Or you can make the entire batch and use leftover crepes for other recipes.
- Cream Cheese Sauce:
- In a saucepan, combine the cream, cream cheese, and lime juice over low-medium heat, for a few minutes, whisking often, until combined. Off heat. Stir in the vanilla and white chocolate and let it stand for 1 minute or so to allow the chocolate melt then whisk to combine. Try and add a few extra drops of lime juice or few extra squares of chocolate, if desired. Transfer to a bowl and let it cool.
- Blackberry Sauce:
- If you are using frozen blackberries, make sure to thaw them and then drain well using a colander or mash sieve.
- In a pan (or heavy-bottomed skillet) melt the batter and maple syrup over medium / high-medium heat, cook 2-3 minutes to slightly thicken.
- Stir in the blackberries and cook 2-3 minutes until starting to burst.
- Add the orange liquor and vanilla and cook for 30-4o seconds.
- At this point you will be able to judge the sauce consistency (as blackberries could release less or more juices, depending on how juicy they are.) If the sauce is too soupy, you can thicken it up by adding some corn starch. Just take 1/2 to 1 tsp. of starch to a small bowl, add a little of cold water, and whisk to combine (until no lumps present.) Then stir this mixture into the sauce and cook the sauce, whisking for an additional minute or so. Turn the heat off and let it cool until completely cool or lukewarm, before serving.
- Serving:
- Serving suggestion: 1-3 crepes (1-2 for dessert after meal or more if it is a separate meal) per serving generously drizzled with the blackberry sauce and a generous spoon of cream cheese sauce / spread. If desired, garnish with fresh blackberries, white chocolate, mint, lime zest, etc. Serving with a scoop of ice cream or whipped cream would also be great.
- Keep any unused leftovers of the sauces refrigerate for a couple of days and serve them on a toast, with pancakes, oatmeal, yogurt, etc.
You are definitely the “Crêpe King!” What a lovely combination. How do you both stay in such good shape?
By the way, I am really looking forward to the Croatia posts. :)
Wow! Your photos of these amazing looking crepes are magnificent and they look so delicious and inviting. Between the weather and your hospital experience it does sound like a crazy weekend. Hope things are ok..
Thank you!
Wow, your Crêpes with Cream Cheese Blackberry Sauce look absolutely amazing! I can almost taste the decadence and lusciousness just by reading your description. And those two types of sauces, the cream cheese spread with white chocolate, lime juice, and vanilla, and the blackberry sauce with maple syrup and orange liqueur, sound like the perfect combination. Your creativity in the kitchen always leaves me in awe.
Thank you!
Wow! I cannot believe that with all you had to contend with, you still managed to post! Even if it was an unpublished one from a while back! I sure hope everything has evened out for you two!
Thank you!
Hey Ben, I hope Andrew is OK? I’m sure he will be if you keep feeding him all your delicious recipes, including these amazing crepes and that blackberry sauce, wow!
Thank you!
Whoa, what a couple days! I pray Andrew is on the way to healing and that your home and town are on the mend after the crazy storm. But, can we talk about that cream cheese blackberry sauce???? It’s dreamy and I want to put it on everything!
Thank you!
Wow, so much happened! I hope today is a much better day for you with less rain, and Andrews surgery scheduled or completed.
Crepes can be a fabulous pick me up. Yours are filled with the summer bounty. Delicious.
Velva
Thank you!
Yikes, I hope everything is better now — those floods in NS looked so scary! But anyway, these crepes with the cream cheese blackberry sauce look amazing. Lovely plating as usual too!
Thank you!
OMG, Ben! How scary. I’m so glad that Andrew will be okay. And with everything else, when it rains it pours, right!?
Stunning crepes and that blackberry sauce has my mouth watering!
Take care, my friend.
Thank you!
I am so sorry to hear of Andrew’s health challenges, I do hope things get worked out and he is back to his normal self. We have had a lot of violent storms in Toronto too but there is nothing as violent as the storms of the East Coast so I am sorry for that too.
These crêpes look fantastic, although I do have issues with blackberries, their darned seeds are so annoying! but the flavour is wonderful and so summery. Love the addition of cream cheese and mint.
Thank you!
Oh no Ben! What a CRAZY weekend indeed! I am so sorry. Has Andrew had his surgery? And hoping the basement is all dry by now. But, you brightened up the day with these Crêpes with Cream Cheese Blackberry Sauce – they look absolutely divine!
Thank you!
My god, you’ve been through a lot lately! Hope things work out with Andrew… At least your cooking should help soothe the body and soul. This looks really delicious, and quite a sight to behold!
Thank you!
Wow, that sounds like an eventful weekend – and not in the good way! I hope Andrew is doing better, and it sounds like you managed to avoid any major water damage. At least you had these amazing crepes! I love blackberries, so you got my attention ASAP with this recipe. Do you deliver? :-)
Thank you!
Oh my gosh, what a nightmare weekend. Hope the surgery goes well. Holding a good thought for both of you.
Thank you!
These are some gorgeous crepes! We grew up eating them for breakfast, but you’ve inspired me to make a fabulous dessert like yours. I hope Andrew’s surgery went well!!
Thank you!
Fruity, sweet and absolutely irresistible!
Thank you!