Mangez Québec

Crêpes stuffed with peppery ground cherries

Yields 12 to 15 pancakes, according to size



  • 750 ml (3 cups) flour
  • 250 ml (1 cup) sugar
  • 500 ml (2 cups) milk
  • 3 eggs
  • 5 ml (1 tsp.) vanilla
  • 100 ml (31/2 oz.) oil


  • 500 ml (2 cups) Quebec ground cherries
  • 30 ml (2 tbsp.) butter
  • 45 ml (3 tbsp.) maple syrup
  • Fresh ground pepper
  • 100 ml (31/2 oz.) English cream



  1. Mix flour and sugar in the electric mixer bowl. Pour in milk, add eggs and beat for 3 to 4 min. Mix in vanilla and let stand for 15 min.
  2. Heat oil in skillet. Pour approximately 125 ml (1/2 cup) of crêpe mixture into the skillet. Cook until the top bubbles and the bottom is golden. Turn crêpe and brown on the other side.
  3. Cook crêpes only once on each side. Remove crêpe and keep warm. Repeat until all the batter is cooked.


Remove gossamer-like covering and stem from ground cherries. Wash fruit under running water. Melt butter in another skillet over medium heat, add ground cherries and cook for 1 min. Add maple syrup and a little pepper; add English cream.

Dish Presentation

Mound stuffing down centre of crêpes and fold crêpe over itself to contain stuffing.

Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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