Camembert and Blueberry Crêpes

“Camping” can be as epic as a cross-country trip in a camper or as simple as a sleeping bag and a pair of hiking boots. Whatever your preferred method of experiencing the great outdoors, don’t forget to pack this recipe.

Camembert in tins are small and  light, transport easily, and are a great source of protein to keep up energy on a long trek. They fare well in a cooler or wrapped in an ice pack without the risk of moisture seeping in. Pack them with a piece of bread for a plein-air picnic or keep them in your camper for national-park paninis. Here, Camembert dresses up a breakfast ‘round the campfire.


Camembert and Blueberry Crêpes

1 cup of flour
1/2 T sugar
1/2 t salt
1-3/4 cup water or milk
2 eggs
butter to coat pan
1 tin of Camembert, cheese cut in 1/8 -inch slices
wild  blueberry or blackberry preserves

Whisk together flour, sugar, salt, milk (or water) and eggs to make the batter.

(For those of you who pack a little lighter, you can use the “shake and pour” variety of pancake mix in lieu of the above batter, but thin it out with a couple extra tablespoons of water. Note that it will be more pancake-like in taste, but still work well with the toppings.)

No matter the batter, let it rest for 10 minutes, while you sip your cup of coffee and watch the sun rise.

Next, set a cast-iron griddle or pan on a grill over fire (high enough from the fire so it is at the equivalent of medium-high heat).

Add a tablespoon of butter to the pan and brush it to coat evenly. Pour a 6-inch circle of batter onto the pan and tilt it to move the batter around, expanding the circle another inch or so. Put the pan back down on the heat for another 1-2 minutes, until the edges start to turn light golden.

Carefully flip the crêpe: It will be much thinner than a pancake, so use a spatula to get under the edges first and then slip the spatula under the crêpe’s middle, flipping the whole crêpe in one gesture. (If you’ve let your batter rest, you should be able to flip it without tearing it.)

Then cook the crêpe for another minute before spreading  preserves (about 1 T) over half of the crêpe. Place 2-3 slices of cheese on preserves.

By this time, the bottom of the crêpe should be a nice golden, so fold the crêpe in half to form a semicircle and slide it onto a plate. Then fold it in half again and serve.