Blueberry Latte Crepes

Blueberry Latte Crepes

By: Daune - Queen Creek, AZ - 2016 Recipe Contest

"Blueberry Latte Crepes are reminiscent of a fresh, artisan, Wisconsin farmers market, utilizing superb produce, savory cheese, and Sunrise in Door County coffee—the perfect combination to begin an extraordinary day!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café


Featured ingredient: Sunrise Roast 10 oz. Bag Ground


    • 2 eggs
    • 1 cup flour (or ¾ cup whole wheat flour)
    • 1/4 tsp. salt
    • 2 Tbsp. sugar
    • 1 tsp. vanilla extract
    • 4 tsp. room temperature butter
    • 1 cup milk
    • 1 cup strong Door County Coffee Sunrise in Door County

Cream Filling:

    • 8 oz. room temperature cream cheese
    • 4 Tbsp. strong, cooled Sunrise in Door County
    • 1 cup heavy whipping cream
    • 1 Tbsp. sugar
    • 1 tsp. vanilla extract

Blueberry Topping:

    • 1 cup blueberries
    • ½ tsp. lemon juice
    • 1 Tbsp. cornstarch
    • ½ cup granulated sugar
    • 1 dash salt

Coffee Syrup:

    • 1 cup strong Door County Coffee Sunrise in Door County
    • 1 cup granulated sugar
    • 1/2 tsp. cornstarch


Make Crepes:

    1. In mixing bowl, combine flour and eggs.
    2. Slowly add milk and Door County Coffee, mixing until smooth. Combine salt, sugar, vanilla, and butter, beating until smooth.
    3. Heat oiled fry pan to medium high. Pour ¼ cup crepe batter into pan. Tilt and swirl the pan in a circular motion to coat surface of pan with batter.
    4. Cook crepe until golden on bottom (approximately 45 seconds.) Loosen crepe with spatula, and turn over to cook other side (about 30 seconds).

Make Cream Filling:

    1. In mixing bowl, combine cream cheese and Door County Coffee. Using electric mixer, combine on high speed until mixture is smooth and creamy.
    2. In a separate mixing bowl, pour in heavy whipping cream, sugar and vanilla and whisk on high speed until medium to stiff peaks form.
    3. Scoop cream cheese mixture onto whipped cream mixture. Using electric mixer, blend lightly until cheese and cream mixtures combine.

Make Blueberry Topping:

    1. In saucepan, combine blueberries, sugar, cornstarch, salt and lemon juice. Stir over medium heat until smooth.
    2. Bring mixture to a low boil. Cook until thick. Remove from heat.

Make Syrup:

    1. In saucepan, combine Door County Coffee, sugar and cornstarch. Mix over medium high heat until smooth.
    2. Bring mixture to a boil. Cook until thickened. Remove from heat.


    1. Divide cream filling between crepes, and roll. Top with blueberry topping and coffee syrup.
    2. Decorate with dollop of cream mixture and fresh berries if desired.