Fully Loaded Crepes

By Raeanne O’Meara

Cottage cheese-filled crepes have always been a staple at family gatherings for my entire life. These fully loaded crepes have a northern BC twist to a family recipe, with the addition of morels and prawns – two quintessential signs of spring.



This makes approximately two dozen crepes.






8 eggs

2 cups milk (could substitute half with cream)

2 cups flour

1 tsp salt

2 tsp melted butter



2 tbsp butter

1 cup morels

1/2 lbs prawns, deshelled and deveined

4 garlic cloves, minced

3 cups cottage cheese

4 tbsp. heavy cream

4 egg yolks

1/2 tsp salt

1/2 tsp fresh cracked pepper

2 tbsp fresh chopped dill

Extra heavy cream, to drizzle on top

How To Make Fully Loaded Crepes

To make the crepes, beat the eggs until light and frothy; add in the milk, flour, salt and melted butter and mix until smooth. Place in the fridge and allow to sit for an hour.


To cook the crepes, melt butter in a pan on medium heat. Pour a small amount of batter into the pan, tilting to spread the batter across the entire pan (the amount of batter needed will vary based on the size of the pan). Cook for a couple of minutes (or until golden on the bottom), then flip and cook for another couple of minutes. Remove from pan. Repeat until all the batter is used up.


While cooking the crepes, you can make up the filling. In a frying pan over medium heat, fry the morels and prawns in a couple tablespoons of butter for around five to seven minutes (or until cooked thoroughly). Add in the minced garlic and cook for another minute before removing from heat.


In a bowl, mix the cottage cheese, cream, egg yolks, salt, pepper and dill. Stir in the fried morel, prawn and garlic mixture. Spoon a small amount of filling onto a crepe, roll up and place seam-side down in a greased baking dish. Continue until all the crepes and filling are used up. Drizzle a bit of extra cream over the top of the crepes.


Bake in a 350-degree-Fahrenheit oven for approximately 20 minutes.


Note: If you don’t have access to fresh morels (or have only found a few), substitute with your favourite mushrooms.