Blueberry Sauce Crepes – Soft and silky Crepes filled with a sweet Honey Whipped Cream and accompanied by a warm Blueberry Sauce.
Every year, at this exact time, I start to freak out because Summer is closing its doors on us. I love the summertime… I sure am going to miss it. I’m going to miss eating blueberries every single day, salsas every other day, and grilling every weekend.
But, right at the same time I also begin to think about things like Pumpkin Spice Lattes and Apple Pies, and suddenly I’m excited again. Fall baking is da bomb!
Which reminds me, and it’s totally random, but back in the day, like a few months after 9/11 happened, we were at O’Hare Airport and I said that phrase – this is da bomb! – referring to the train that took us from Terminal 1 to Terminal 5. Suddenly 50 soldiers/policemen/firemen surrounded us, and I was interrogated for about 3 hours. Things got worse when they saw that I wasn’t born in the States! AND! When they saw that my employer was Bengali! …aye aye aye… nightmare! At least they apologized, and the last 30 minutes we spent laughing and toasting.
What does this have to do with my Blueberry Sauce Crepes with Honey Whipped Cream? Absolutely nothing. Nada. Zero. Zip. You get the point. Just don’t say ‘da bomb’ when you’re at an airport.
Also, your last pint of blueberries should be made into a sauce and spread on top of these incredible crepes.
You know how most mornings are meant for quick things, like cereal?
Well…
Some mornings should totally be without cereal. Me thinks this weekend-morning-days should be welcomed with a few of these insaaaaaanely delicious crepes. The Honey Whipped Cream should sooooo make it to your mouth as soon as possible. I spooned half of it into the crepes and the other half …ummmm, I won’t tell.
…and I still I wonder why I have to lay down to zip up my jeans…
When making these particular crepes, could you please blast Bel Biv Devoe’s “Poison” in the background?! I so did that. You should, too, so to get the full effect.
It’s drivin’ me out of my miiiiiind!
That’s why it’s hard for me to find
Can’t get it out of my head!
Miss her, kiss her, love her
Wrong move you’re dead
That girl is POISOOOOOOOOOOOOOOOOOON…
Happy Weekend!
ENJOY!
- 1-1/2 cups all-purpose flour
- pinch of salt
- 2 cups milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 eggs
- cooking spray
- 1 pint blueberries
- 1/2 cup sugar
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- 4 tablespoons honey
- In a medium bowl, whisk together flour and salt; set aside.
- In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs.
- Gradually add milk mixture to flour mixture, whisking until smooth.
- Let stand 15 minutes.
- Combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan.
- Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender.
- Remove from heat and set aside.
- Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.
- Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.
- Cover and refrigerate until ready to use.
- Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.
- Add 1/3-cup batter and swirl to completely cover bottom of pan.
- Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.
- Flip the crepe and continue to cook for 1 more minute, or until lightly browned.
- Remove crepe from skillet and repeat with remaining batter.
- Coat pan with cooking spray in between each crepe.
- Spread the Honey Whipped Cream inside each crepe.
- Roll or fold the crepe and top with the blueberry sauce.
- You can reheat the blueberry sauce by adding 1/2 teaspoon water while you warm it over medium-low heat.
WW SmartPoints: 10
Gwen says
These sound amazing! Pinning now and I will be making them this weekend! Thank you 🙂
Nancy L Falline says
There is way too much lemon juice and zest in this recipe. I cut it way back and it was delicious.
Katerina Petrovska says
I must really like a lot of lemon… hehe 😀 I guess I should probably put, “lemon juice to taste” in the recipe. Thank you for your feedback! I appreciate it.
Freedom says
Perfect amount of lemon for us! It really brings the taste to a new level of zing. This is my new favorite crepe recipe.
Desiree says
Tried these and so so good. For the milk I did 1 cup whole milk and 1 cup sugar free coconut milk. Batter very frothy, more so than I thought it should be. No matter, they were scrumptious no matter what. Refrigerating the remainder of batter for later.
Nick says
I had to stop reading halfway through because of all the nonsensical banter about bombs, 9/11, and the author being too fat for jeans. Just list the recipe and give some tips. Jeez.
Katerina Petrovska says
It’s so easy to be rude, especially when you get to hide behind a computer. If you’re looking for JUST recipes, go to the food network site. Nothing to read about there, JUST recipes. THIS, however, is a blog. It’s where I LOG my own thoughts, opinions, AND recipes.
Kata says
That was such a nasty comment! I will never understand why so many people are unable to be civil. Anyway, any tips for making the palečenke (crepes). Mine never spread evenly in the pan and look like I’ve run over them with a lawnmower. I can’t compete with my M-I-L! Hers are perfect.
Unknown says
I can’t wait to try these tomorrow!!
Brandy says
I live overseas, and it can be very difficult/ expensive to get fresh blueberries, could I use frozen?
Arlene says
I cooked these this week and used frozen blueberries. They were outstanding! Such a good and very easy recipe!
Sierra Shepard says
Way easier & quicker than I expected; I also made them with Trader Joe’s all-purpose whole wheat flour and came out fine. 4 tablespoons of honey was a LOT for me, and I’m usually a fan of supersweet- I settled on 2 tbs +1tsp, but if you’re unsure I would recommend dialing it back to start and adding more to taste.
Considered adding bourbon to the whipped cream but decided it was too early… there’s always breakfast for dinner though!
Cookbook Queen says
I want to dive right into that blueberry sauce!!
Erin @ The Spiffy Cookie says
Honey whipped cream? Heck yes!
mjskit says
This is definitely my kind of breakfast! Love the blueberry sauce and the honey whipped cream is perfect! Gorgeous pics – making me very hungry!
Emily @ Life on Food says
Holy yum!
kirsten@FarmFreshFeasts says
Kate,
What time should I be over for breakfast? These crepes look so amazing, and I’m so chicken to try and make them for fear of sticking on my pan. So how ’bout I just come over and you feed me?
🙂
Sierra Shepard says
I was worried about the pan sticking too, but a little cooking spray fixed that right up! Go forth, be fearless!
Nancy P.@thebittersideofsweet says
I want to eat the screen! 🙂
Ramona says
I have been waiting for the hot weather to be over…but I now I’m kind of sad…. Love all the fresh berries and fruits. 🙂
These crepes look so good!
A_Boleyn says
Beautiful crepes and the blueberry and cream filling just makes it extraordinary.
I am going to make a batch soon as my half Hungarian-half Romanian nephew has expressed a craving. 🙂
Maria | Pink Patisserie says
These are really beautiful Kate. Love that sauce and the cream together I bet it’s heavenly. And what a crazy, scary time for you at the airport. OMG. Good that you can laugh about it now! I’m constantly telling my teenage boys to behave themselves in public places. Will definitely be telling them about this one!
Valerie says
Lol! Bel Biv Devoe – talk about a blast from the past. 😀 I’m almost always singled out at airports…maybe it’s my super-short hair and the fact that I look like a sourpuss (according to my mom). :p
Crêpes have always been a beloved treat, I’ve no idea why they’re not on the blog yet. Yours look scrumptious!!
Olivia says
So I know what I’ll be making for breakfast tomorrow with my leftover strawberries…..
Stacy | Wicked Good Kitchen says
Ooh! Love these blueberry crepes with that honey whipped cream, Kate. Heavenly! You’re so like me…listening, moving to the groove and singing in the kitchen whilst baking. Thanks for sharing and have a wonderful Labor Day holiday weekend! Pinning!
Averie @ Averie Cooks says
Ive been wanting to make crepes for awhile – I’v actually had a craving for them. Yours w/ the bb sauce are just to die for. Pinned!
Laura (Tutti Dolci) says
Dying over that blueberry sauce! Now I will be dreaming of these crepes :).