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Friday, July 12, 2013

Celebration Crepes

From Memorial Day through the Fourth of July and up to Labor Day, summer in America has everything colored in red, white and blue.  Smack dab in the middle of our own patriotic partying is Bastille Day, a national holiday in France and celebrated by Francophiles all over the world.  Taking place this year on Sunday, July 14, Bastille Day commemorates the storming of Bastille prison and the end of the monarchy in 1789, and La Fete Nationale has been a red, white, and blue party once a year ever since.

For Bastille Day or any tricolor celebration, here's a recipe that combines
crepes (Melissa's) and creme fraiche from France, fresh fruit from California,
and American homegrown strawberry and blueberry pie fillings from
Lucky Leaf for a creamy, fruity, tasty, and fancy holiday dessert.  Bon Appetite!

1 package Melissa's crepes
1- 8 oz. container of whipped cream cheese
1- 7.5 oz. container of creme fraiche
1-2 Tbsp. honey (to taste)
1 orange for zest and garnish
1 can Lucky Leaf premium blueberry pie filling
1 can Lucky Leaf premium strawberry pie filling
fresh strawberries and blueberries for garnish
confectioner's sugar for garnish

For the filling, combine the whipped cream cheese, creme fraiche, honey, and 1 tablespoon of orange zest in a bowl and whip to combine.  Taste and add more honey and orange zest to taste.

Assembly line style, lay out the crepes and divide the filling down the center of each one.  Take a little of the blueberry filling and spread down one side, and take some of the strawberry filling and spread it down the other side.

Roll up each crepe, and then get as fancy or as simple as you like.  I took a clean, food only paint brush and used the pie filling to paint red and blue lines on the top.  Then I sprinkled the white confectioner's sugar over the crepes and garnished each one with a slice of orange, a strawberry, and a couple of blueberries.  Oooo, la la!!

(For more recipes from Lucky Leaf join the twitter conversation at #luckyleafluckyme)



  1. Ooh lala is right! I think I need a sample to know if they're really suitable for Bastille Day! How about sending me over a couple...or 20? :) CC

    1. The crepes will be at FBLA tomorrow - hope to see you there!

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  2. So nice to know that you can make these crepes without heating up the kitchen! I love the photo of the crepes with the filling.

    1. For something more traditional tasting I'd try slightly warming a plain crepe in the microwave then brushing it with melted lemon butter and sprinkling it with confectioner's sugar. Then roll it up and maybe a bit more warm lemon butter and sugar on top. Some of the creme fraiche/cream cheese filling inside would be extra delish.

  3. Those were wonderful. Thanks for sharing. I brought a few extra home from the Food Blogger's meeting and my husband ate them before I had a chance to enjoy them again.

  4. Cathy, so glad you and your husband enjoyed them. I know you probably make fantastic crepes from scratch, but if you'd like to skip that step get these ready-to-use crepes at Bristol Farms.