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Coffee Klatch CrepesCoffee Klatch Crepes

Coffee Klatch Crepes

By: Jeffrey - Ellison Bay, WI - 2016 Recipe Contest

For Crepes:

  • 1 cup A.P. Flour
  • 2 Tbs. fine grd. Door County Coffee Elite Espresso
  • 2 Tbs. Sugar
  • 1/4 tsp. Salt
  • 1 3/4 cups 2% Milk
  • 2 Large Eggs
  • 1/2 cup melted Butter plus more to sauté
For Filling:
  • 8 ounces Softened Cream Cheese
  • 1 Egg Yolk
  • 2 Tbs. Sugar
  • 2 Tbs. fine grd. Door County Coffee Elite Espresso
  • 2 Tbs. chopped Candied Ginger
  • 2 Tbs. chopped Toasted Walnuts
  • 1 pint Raspberries fresh or frozen



  1. Whisk dry ingredients into eggs and milk until uniform and smooth. Then whisk in butter.
  1. Whisk together first four ingredients until uniform and smooth. Then stir in ginger and walnuts. Reserve raspberries.
To Make:
  1. Heat 8" skillet over med-high heat and lightly brush with butter.
  2. Pour 1 1/2 ounce crepe batter and tip pan to evenly coat bottom.
  3. Cook for about 30 seconds then carefully slide crepe onto wax paper.
  4. Spread 1 heaping Tbs. of filling over half of the crepe and top with 4 or 5 raspberries.
  5. Fold other half of crepe over filling then fold crepe again (corner to corner) to form a triangle. Repeat with remaining batter and filling.
  6. Return crepes to hot buttered skillet and cook about a minute per side of until crepes are browned and crisp.
Serving Suggestion:
Serve three to a plate and garnish with raspberry sauce, raspberries, chopped candied ginger, chopped toasted walnuts, powdered sugar and a sprinkle of finely ground Door County Coffee Elite Espresso.