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Mother's Day Crepes with bacon

Mother’s Day Crepes

  • Author: Chef Justin O'Neill | Off the Line
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 1 cup all-purpose flour
  • 1 ½ cups milk
  • 2 eggs
  • 1 tablespoon + more for cooking vegetable oil
  • pinch of salt
  • 1 small container raspberries
  • 1 small container blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup cream cheese (berry or plain)
  • 1/2 cup hazelnut spread
  • 1 banana, sliced
  • 1 tablespoon Spiceology S’mores Blend
  • 1 tablespoon Spiceology Raspberry Powder


Macerated berries

  1. Add berries and sugar to a bowl and mix well. 
  2. Continue mixing every few minutes until sugar is completely dissolved. Don’t be afraid to break the fruit down a little bit


  1. In a mixing bowl, add flour, milk, eggs, 1 tablespoon oil and salt. Whisk until completely smooth. 
  2. In a nonstick pan, over medium/medium-high heat, add a bit of vegetable oil then remove pan from heat and add ¼ cup of crepe batter. 
  3. Swirl batter in the pan to spread and create the circular crepe shape, return to heat and cook for appx  ½ minutes or until the crepe is cooked through, don’t flip the crepe, only cook on one side.
  4. Remove the crepe and place on paper towel.
  5. Repeat until your batter is gone. (Makes approximately 7 crepes)


  1. Fill the crepes with fruit crepe with cream cheese and macerated berries. Fill the savory crepe with hazelnut spread (we recommend Nutella) and banana slices.
  2. Roll up and dust with powdered sugar and Spiceology Raspberry Powder for the berry crepe and Spiceology S’mores Blend for the savory crepe.

We suggest serving with a side of bacon and a Momosa (it’s just a mimosa for mom)!


  1. Use leftover macerated berries and place a spoonful in a glass cup. Pour champagne over the top and stir. Serve to mom with your crepes.