Blackberry and Goat Cheese Crepe Pockets

A good crepe recipe is key for any cook to have in their back pocket. This recipe makes delicate and versatile crepes that can be filled with either sweet or savoury ingredients. The filling is made with tangy goat cheese and blackberries, but the cream cheese and a different berry could be easily substituted.

Yield: Makes 10 filled crepes

Blackberry and Goat Cheese Crepe Pockets


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 2 cups milk (2%)
  • 3 large eggs
  • 1/3 cup unsalted butter, melted
  • 3/4 cup whipping cream
  • 1/4 cup icing sugar
  • 2 tsp vanilla
  • 1 pkg (300 g) goat cheese
  • 2 tbsp Chambord* or 1 tsp vanilla extract
  • 1 tbsp liquid honey
  • 1 pkg (3/4 cup) blackberries
  • Melted butter for cooking*
  • 8-10 tsp sugar, optional*


  1. Whisk together flour, and salt in a large bowl. Whisk together milk, and eggs in a separate bowl. Whisk milk mixture into flour until there are no lumps, then whisk in butter. Set batter aside.
  2. Combine cream, icing sugar, and vanilla in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until medium-stiff peaks form. Transfer whipped cream to a bowl and refrigerate.
  3. Combine goat cheese, Chambord, and honey in the same bowl of the stand mixer but switch to the paddle attachment. Mix on high speed until well combined and fluffy, 1 - 2 minutes. Add blackberries and mix briefly to smash some berries while leaving some larger pieces.
  4. Gently fold whipped cream into goat cheese mixture with a spatula just until combined. Set aside in refrigerator.
  5. Heat a 10-inch non-stick crepe pan or frying pan over medium heat. Brush pan with melted butter. Pour in 1/3 cup of batter; swirl pan, tilting back and forth to coat the bottom in an even thickness. Cook until crepe is firm around edges and lightly browned, about 1 minute. Loosen edges of crepe from pan using a spatula. Slide spatula under crepe, then flip quickly. Cook until bottom is slightly browned, about 30 seconds. Transfer to a parchment paper-lined baking sheet.
  6. Repeat with remaining batter, layering crepes with sheets of parchment in between.
  7. Spoon about 1/3 cup of goat cheese filling onto a crepe, then spread out evenly with a spatula. Fold the crepe in quarters to create a triangle. Repeat with remaining crepes.
  8. If desired, sprinkle filled crepes with about 1 tsp each of sugar. Brulee the sugar using a kitchen torch to create a light crunch. Serve immediately.
Nutritional analysis per filled crepe:


367 calories, 24 g fat, 13.3 g protein, 24 g carbohydrates, 1.4 g fibre, 277 mg sodium

*Ingredient not included in nutritional analysis


Crepe batter benefits from resting for at least 30 minutes or up to 2 hours after mixing. This helps the gluten relax and will result in more tender crepes.


For more helpful tips watch our How to Make Crepes video on Youtube.