Blueberry Sauce Crepes with Honey Whipped Cream

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Simple homemade Crepes filled with a sweet honey whipped cream and accompanied by a warm blueberry sauce. One of my family’s favorite weekend breakfast meals. 

stacked folded crepes with blueberry sauce

You know how most mornings are meant for quick things, like cereal?

Well… some mornings should totally be without cereal. I think weekend-mornings should be welcomed with a stack of crepes. Especially these Blueberry Sauce Crepes. 😋

The Honey Whipped Cream should also make it to your mouth as soon as possible. I spooned half of it into the crepes and the other half straight to mah belleh. It was a Sunday… Sunday calories and carbs don’t count. 😉 

folded crepes on a plate

What are Crepes?

Crepes are the European cousin of pancakes. Similar batter, but the main difference is that pancake batter has a raising agent – baking powder or baking soda – whereas Crepe batter does not include a raising agent. This is why pancakes are thick and fluffy, and crepes are thin and flat.

There are two types of Crepes; sweet and savory. They are served with a variety of fillings, from the simplest with only sugar or Nutella, to a delicious savory filling with soft brie or feta cheese.

Though Crepes may have originated in France, they’ve become popular in all parts of Europe and are often served in many restaurants across the world.

EASY CREPES RECIPE

A basic Crepes recipe contains milk, eggs, sugar, salt and flour. I love that they turn out thin, but don’t break apart, don’t have holes, and are so easy to work with.

stack of cooked crepes

INGREDIENTS FOR CREPES

  • All-Purpose Flour
  • Salt
  • Milk
  • Lemon juice
  • Pure Vanilla Extract
  • Eggs
  • Cooking Spray

HOW TO MAKE CREPES

  • I start by simply whisking the flour with the salt in a medium bowl and combine that with milk, eggs, lemon juice, and vanilla.
  • Next, and what could be the most important part: let the batter rest for at least 15 minutes. Or, cover and refrigerate for up to 2 days.
  • Grease a nonstick pan with cooking spray and set over medium heat.
  • Grab 1/3 cup of the batter and add it to the heated pan; swirl the batter around so to completely cover bottom of pan. Tip: Use a measuring cup to measure and pour out the batter.
  • Cook until edges curl up, about 2 minutes; flip and continue to cook for a minute, or until golden brown. 
  • Repeat with remaining batter; you should get about 12 to 15 crepes with this recipe.

cooking blueberries in a skillet

In the meantime, prepare the blueberry sauce.

  • First, you want to 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

Prepare the Honey Whipped Cream

  • Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken. Next, add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.

Assemble the Crepes

Crepes may be assembled 2 ways. Either rolling them up into a long crepe or folding them into triangles.

  • Rolled: Spread your honey whipped cream in a thin, even layer to the edges of the crepe. Use a knife or rubber spatula to smooth it out, and make sure that the filling reaches the very tip of the crepe. Add blueberry sauce and fold toward the center to cover the filling and roll away from you until you get to the end. 
  • Triangle: Spread a thin, even layer of the honey whipped cream over the crepe using a knife or rubber spatula to smooth it out, reaching the very tip of the crepe. Add blueberry sauce and fold evenly in half. Take the folded crepe and fold it into three, creating a triangle.

folded crepes topped with whipped cream and blueberries

How to Store Crepes 

  • Wrap completely cooled crepes with foil or plastic wrap and store in refrigerator for 2 to 3 days. 

Can you freeze crepes?

  • Yes, crepes can be frozen. To freeze, separate crepe layers with wax paper and put in a tightly sealed container. Thaw them completely and reheat when ready to be enjoyed. 

How to reheat? 

  • First, cover with a damp paper towel and microwave on 50 percent power for 1 minute.
  • Then, fill and reheat by microwaving them one at a time in 30-second increments.
  • You can also reheat the blueberry sauce on its own by adding a tablespoon of two of water while you warm it over medium-low heat.

crepes filled with whipped cream and topped with blueberry sauce.

Why are my crepes soggy?

  • Make sure you’re working with a warm pan. Adding batter to a cool pan can result in soggy crepes.
  • Serve crepes immediately or place a layer of waxed paper between each one to prevent them from becoming soggy. If you stack them when they’re hot, the steam will make them all soggy.

Do I need a crepe maker to make crepes?

  • No, you do not need to have a crepe maker. Simply use a nonstick skillet and make sure to spray it with nonstick cooking spray while making the crepes.

Happy Weekend!

ENJOY!

TOOLS USED IN THIS RECIPE
4.67 from 6 votes
stack of crepes topped with blueberry sauce
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Blueberry Sauce Crepes with Honey Whipped Cream

10 10 10
WW Freestyle: 9
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Soft and silky Crepes filled with a sweet Honey Whipped Cream and accompanied by a warm Blueberry Sauce.
Course: Breakfast
Cuisine: French
Servings: 12 crepes
Calories: 202

Ingredients

For the Crepes

  • 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, lightly beaten
  • cooking spray

For the Blueberry Sauce

  • 1 pint blueberries
  • 1/2 cup sugar
  • 1/2 tablespoon lemon zest
  • 1 tablespoon lemon juice

For the Honey Whipped Cream

  • 1 cup cold heavy whipping cream
  • 4 tablespoons honey

Instructions 

  • In a medium bowl, whisk together flour and salt; set aside.
  • In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.
  • Gradually add milk mixture to flour mixture, whisking until completely smooth and no lumps appear.
  • Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.

In the meantime, prepare the blueberry sauce.

  • Combine blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan.
  • Cook over medium-low heat, stirring frequently, for 10 to 12 minutes, or until juices are bubbly and fruit is tender.
  • Remove from heat and set aside.

Prepare the Honey Whipped Cream

  • Pour cold 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.

Make the Crepes

  • Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.
  • Add 1/3-cup batter to the pan and swirl to completely cover bottom of pan.
  • Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 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.

Assemble

  • Spread the Honey Whipped Cream on each crepe.
  • Roll or fold the crepe and top with the blueberry sauce.
  • Serve.
  • You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.
Nutrition Facts
Blueberry Sauce Crepes with Honey Whipped Cream
Amount Per Serving (1 Crepe with Fillings)
Calories 202 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 59mg20%
Sodium 36mg2%
Potassium 118mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 418IU8%
Vitamin C 5mg6%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: desserts, breakfast pancakes, breakfast for a crowd, crepes, blueberry sauce

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32 Responses
  1. Lindy G.

    My first attempt with crepes and it was delicious. I used white whole wheat flour for the crepes and reduced the sugar for the blueberry compote. Also, substituted the whipped cream with Greek yogurt mixed with honey.

    1. Katerina Petrovska

      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.

      1. Freedom

        Perfect amount of lemon for us! It really brings the taste to a new level of zing. This is my new favorite crepe recipe.

  2. Desiree

    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.

  3. Nick

    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.

    1. Katerina Petrovska

      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.

      1. Kata

        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.

  4. Sierra Shepard

    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!

  5. mjskit

    This is definitely my kind of breakfast! Love the blueberry sauce and the honey whipped cream is perfect! Gorgeous pics – making me very hungry!

  6. kirsten@FarmFreshFeasts

    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?
    🙂

  7. Ramona

    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!

  8. A_Boleyn

    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. 🙂

  9. Maria | Pink Patisserie

    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!

  10. Valerie

    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!!

  11. Stacy | Wicked Good Kitchen

    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!

  12. Averie @ Averie Cooks

    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!

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